Healthy Living Recipes

Herb-Crusted Chicken with Creamy Mustard Sauce

Ingredients

• 2 cups brown chicken stock
• 3/4 oz. corn starch
• 3 1/2 oz. evaporated skim milk
• 2 oz. Dijon mustard
• 2 1/4 pounds chicken breasts without skin, boneless
• 4 oz. cornmeal
• 2 oz. cornflake crumbs
• 2 oz. chopped fresh herbs
• 8 oz. buttermilk

Preparation

1. Trim any fat and skin from the breasts. Combine cornmeal, cornflakes and half of the herb mixture.

2. Combine the buttermilk with remaining herbs. Dip the breasts in the buttermilk then into the crumb mixture. Place breaded chicken on a rack. Bake at 375 until done, about 20 minutes.

3. For the sauce, add enough stock to the arrowroot to form a paste. Bring the remaining stock to a boil. Add the arrowroot mixture, simmer until thick. Add evaporated milk and mustard. Blend well.