Herb-Breaded Chicken with Creamy Mustard Gravy
Serves: 5

Chicken Breast, Boneless, Skinless 5  (3 ½ Oz.)
Cornmeal 2 Oz.
Cornflake Crumbs 1 Oz.
Mixed Herbs, Chopped (Parsley, Tarragon, Basil & Chives) ¾ Oz.
Buttermilk 4 Fluid Oz.

Gravy
Brown Poultry Stock 1 Cup
Arrowroot 2 Teaspoons
Evaporated Skimmed Milk 1 ¾ Fluid Oz.
Dijon Mustard 1 ½ Tablespoons

1. Add enough of the stock to the arrowroot to make a thin paste.  Bring the remaining stock to a simmer and add the diluted arrowroot.  Simmer an additional 1 or 2 minutes, until thickened, and add the milk and mustard.  Blend well.  Reserve until needed (properly cool and store if made in advance).
2. Trim any visible fat from the chicken.  Keep refrigerated until needed.
3. Combine the cornmeal, cornflakes and half of the herb mixture.
4. Combine the buttermilk with the remaining herbs in a bowl.
5. Dip the chicken breasts into the buttermilk mixture, and then into the seasoned cornmeal/cornflake mixture.
6. Place the breaded chicken on a rack in a roasting pan and bake until cooked through (about 20 minutes in a 375oF/190oC oven.
7. Reheat the gravy, if necessary, and serve with the chicken.