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Herb Chicken with Mustard Sauce

SUBMITTED BY: Sue Broyles

"A wonderful blend of herbs gives this chicken its appealing flavor. And the mustard sauce adds a little 'zip'. I know you'll agree baked chicken never tasted so good!"

RECIPE RATING:

Read Reviews (4)

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PREP TIME	5 Min
COOK TIME	25 Min
READY IN	30 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS

1/2 cup crushed cornflakes
1/4 cup yellow cornmeal
2 teaspoons dried basil
2 teaspoons salt
1 teaspoon dried tarragon
1/2 teaspoon pepper
4 boneless, skinless chicken breast halves
1/2 cup buttermilk
MUSTARD SAUCE:
1 cup chicken broth
2 teaspoons cornstarch
1/4 cup Dijon mustard
1/4 cup sour cream

DIRECTIONS

In a shallow bowl or large resealable plastic bag, combine the first six ingredients. Dip chicken in buttermilk, then coat with crumb mixture. Place in a single layer in a greased 13-in. x 9-in. x 2-in. baking dish. Sprinkle with remaining crumbs. Bake, uncovered, at 375 degrees F for 25-30 minutes or until juices run clear. Meanwhile, for the sauce, bring broth and cornstarch to a boil in a small saucepan. Stir in mustard; simmer for 3 minutes. Add sour cream; heat through, stirring constantly (do not boil). Serve over chicken.

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REVIEWS

Reviewed on Nov. 13, 2006 by SAINTARTAUD

The herbed crust for the chicken was excellent, very tasty! The sauce was also pretty good,... MORE

Reviewed on Jun. 10, 2008 by Crystal Dawn

For some reason the chicken did not turn out very well. I thought it was way too salty, and... MORE

Reviewed on May 13, 2008 by libbybelle1023

Excellent, I had a house full of teenage boys and they liked the pan clean literally MORE

Reviewed on Mar. 31, 2007 by LMNOATP

The herb crust is very tasty. I didn't care for the mustard sauce though, it was way too... MORE