Herb Chicken with Mustard Sauce |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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! 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:
1. 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. baking dish. Sprinkle with remaining crumbs. Bake, uncovered, at 375° 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. Yield: 4 servings.
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