Ingredients Jump to Instructions ↓

  1. 1/2 cup crushed cornflakes

  2. 1/4 cup yellow cornmeal

  3. 2 teaspoons dried basil

  4. 2 teaspoons salt

  5. 1 teaspoon dried tarragon

  6. 1/2 teaspoon pepper

  7. 4 boneless, skinless chicken breast halves

  8. 1/2 cup buttermilk MUSTARD SAUCE:

  9. 1 cup chicken broth

  10. 2 teaspoons cornstarch

  11. 1/4 cup Dijon mustard

  12. 1/4 cup sour cream

Instructions Jump to Ingredients ↑

  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. 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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