Herb-Breaded Chicken with Creamy Mustard Sauce

Herb-Breaded Chicken with Creamy Mustard Sauce
By: Gourmet Meals in Minutes

½ cup chicken broth
¼ cup flour
½ Tablespoon butter
1/8 cup milk
1 Tablespoon Dijon mustard
1/8 Tablespoon honey
Pinch of freshly ground black pepper
1 Tablespoon parsley, chopped
1 Tablespoon tarragon, chopped
1 Tablespoon basil, chiffonade (finely chopped)
1 Tablespoon chives, chopped
3 Tablespoons cornmeal
3 Tablespoons cornflakes, crushed into crumbs
¼ cup buttermilk
1 egg
1 teaspoon salt, or to taste
½ teaspoon freshly ground pepper, or to taste
2 boneless skinless chicken breasts, halved
1 Tablespoon vegetable oil

Preheat oven to 400 degrees.

Bring the chicken broth to a simmer.

Combine 2 Tablespoons flour with butter in a skillet, and mix to form paste. Whisk the paste into the simmering chicken broth. Allow the mixture to simmer until thickened, about 10 minutes.

Add the milk, mustard, honey, and pepper. Simmer for an additional 5-10 minutes, or until the flavors have combined, skimming as necessary. Season to taste with salt and pepper, set aside, but keep warm.

Separately, combine the parsley, tarragon, basil and chives in a small bowl. Combine the cornmeal and cornflakes on a sheet of wax paper; add one-half of the herb mixture.

Whisk the eggs into the buttermilk. Combine the remaining herbs with the buttermilk and transfer to a shallow dish.

Season the chicken breasts liberally with salt and pepper. Dredge each chicken breast in the remaining flour. Dip each chicken breast in the buttermilk mixture. Coat the chicken on both sides with the cornmeal mixture, shaking off excess.

Heat the vegetable oil in a large sauté pan over medium-high heat. Sauté the chicken, cooking until golden brown, about 5 minutes per side. Place the cooked chicken on a baking sheet lined with tin foil. Place the chicken in the oven for 10-12 minutes, or until cooked through. Serve with the reserved creamy mustard sauce.

Serves 4.