Crispy Chicken with Mustard Cream Sauce

So, how was your first day back at work after the long Labor Day weekend? Mine was pretty typical...I didn't feel like doing any work whatsoever! That usually carries over into the home life, as I just generally feel lazy and unmotivated after a long weekend or vacation, so it was nice to have this dish on my meal plan. I'm always looking for new ways to prepare chicken, new sauces, batters - whatever I can find. This, too, came from Shelbi at Look Who's Cookin' Now, and again, I was not disappointed! The breading crisped up nicely and the sauce was nice and creamy with the perfect tinge of mustard flavor. And the added fresh basil was the perfect touch of freshness! A great weeknight meal for a night you're feeling lazy!!

Crispy Chicken with Mustard Cream Sauce

Source: Look Who's Cookin' Now

Ingredients

• 2 chicken breasts
• 1/2 cup buttermilk
• 1 egg
• 1/4 cup white wine
• 3 Tb heavy cream
• 2 tsp honey
• 1 Tb Dijon Mustard
• 1/2 tsp corn starch
• 1/4 cup sliced fresh basil
• 1 cup Panko bread crumbs
• 1/3 cup flour
• 3 Tb Vegetable oil or Grape seed oil

Preparation

1. Mix egg and buttermilk together and pour into a bag with chicken for batter.
2. Stir Panko, flour and some salt and pepper in a shallow dish.
3. In a small sauce pan, combine Dijon, dry mustard, wine, honey and some salt and pepper. Let simmer for about 5 minutes.
4. Pour in cream and reduce heat to a low simmer.
5. Make a slurry with 1/2 tsp corn starch and 1 Tb water. Then pour into saucepan and cook on low for 2 minutes. Remove sauce from heat and add sliced basil.
6. Heat 3 Tb oil in frying pan. Dip battered chicken in breading on both sides (make sure it gets completely covered)
7. Fry for 2-3 minutes s per side, until it is golden brown.
8. Transfer chicken into an oiled baking dish and pour sauce over each breast. Bake on 375 for 20 minutes s or until done on the inside.