Cornflake Crusted Chicken with Curry Sauce

I hardly watch TV, but the other day I was down with a kick-ass sore throat so I turned on the Food Network and watched "Chef at Home" with Michael Smith.

I liked a couple of dishes he prepared that day and I plan to add these recipes to our menu soon.

Photo and recipe from Chef at Home/Food Network.

Ease of Preparation: Easy

A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don't like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!

Cornflake Crusted Chicken

• 1/2 cup whole wheat flour
• 2 x eggs
• 1 x Heaping spoonful Dijon mustard
• 2 cups cornflakes, lightly crushed
• 4 x boneless skinless chicken breasts
• Salt and pepper
• 2 tbsp olive oil

Curry Sauce

• 1/2 cup chicken broth
• 1/2 cup 35% cream
• 2 tbsp cornstarch
• 1/4 cup water
• 1 tbsp curry powder
• Salt

Directions:

Cornflake Crusted Chicken

1. Preheat oven to 375°F.
2. Put flour into a medium sized bowl.
3. In another bowl, put in eggs and mustard and whisk well.
4. In a third bowl, place cornflakes.
5. Season chicken breasts with salt and pepper and then coat them with flour.
6. Shake off any excess flour then dip into the egg mixture.
7. Allow the excess egg to run off then dip into the cornflakes and press to coat well.
8. Place the breasts on an oiled baking sheet and bake for 25 minutes, or until crust is crispy and chicken is cooked through.
9. Serve with Curry Sauce or your favourite condiment.

Curry Sauce

1. Pour stock and cream into a small pot over medium heat.
2. Stir cornstarch into water and then whisk into the stock mixture.
3. Add curry powder and continue to whisk until sauce is thickened.
4. Season to taste with salt.