HERB CHICKEN WITH MUSTARD SAUCE

Herb Chicken with Mustard Sauce image

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 13

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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

Steps:

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.

Nutrition Facts :