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Herb Chicken with Mustard Sauce

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!"

Rate/Review | Read Reviews (7)

Prep Time:
5 Min

Cook Time:
25 Min

Ready In:
30 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

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.