Herbed Breaded Chicken with Mustard Sauce

Serves 10

Nutritional Analysis Per Serving: 
Calories  210 Sugars  4g
Total Fat 4.5g Protein  24g
Saturated Fat 1g Vitamin A 4%
Cholesterol  55mg Vitamin C 2%
Total Carbohydrate 16g Calcium  8%
Sodium  290mg Iron  8%
Dietary Fiber  <1g
 

Amount:

Ingredients:
2 Tbsp. Cornstarch
1 ½ tsp. Poultry Base
3 ½ oz. Evaporated Skim Milk
3 Tbsp. & 2 tsp. Dijon Mustard
1 Tbsp. Honey
¼ tsp. Black Pepper
To make the sauce:
  1. Combine the cornstarch with enough of the broth to make a slurry.
  2. Bring the remaining stock to a boil and stir in the slurry.
  3. Return to a boil and stir constantly until the stock thickens.
  4. Remove from the heat and stir in the milk, mustard, honey and pepper.
  5. Keep hot (above 145 degrees)
10 4 oz. Boneless Skinless Chicken Breasts
¾ cup Cornmeal
2/3 cup Cornflakes
3 Tbsp. Parsley, chopped
1 ¾ tsp. Tarragon
1 ¾ tsp. Basil
1 ¾ tsp. Chives
8 oz. Buttermilk

Recipe Directions:

  1. Crush cornflakes.

  2. Combine the cornmeal, cornflake crumbs, and half of the herbs.

  3. Combine the remainder of the herbs with the buttermilk.

  4. Dip each portion of chicken into the cornmeal mixture.

  5. Place the breaded chicken on a pan sprayed with Pam. 

  6. Bake at 375 (325 convection oven) until internal temperature reaches 165 degrees.  (about 20 minutes). 

  7. Serve the chicken with 2 fluid ounce of the sauce). 

  8. Keep hot for service.