Olde Mill Inn Walnut Chicken With Maple Lemon Butter Sauce

Ingredients

• 48 ounces boneless skinless chicken breast halves (about 16)
• 1/2 cup buttermilk
• 1/2 cup cornmeal
• 1/2 cup walnuts, ground
• 1 teaspoon salt
• 1 teaspoon dry mustard (Coleman's preferred)
• 1 teaspoon dried tarragon
• 1 teaspoon black pepper
• 1/4 teaspoon cayenne
• 1/4 cup butter

Sauce

• 1/2 cup maple syrup
• 1/3 cup lemon juice (fresh is best)
• 1 tablespoon shallot, peeled and minced
• 1 tablespoon fresh tarragon, chopped
• 1/8 teaspoon ground nutmeg
• 2 cups butter, chilled and cubed
• salt and pepper, to taste

Directions

1. 1

   Place chicken in a large bowl; add buttermilk, mix gently to coat and let rest for ten minutes.

2. 2

   Preheat oven to 350F and lightly butter two baking pans.

3. 3

   In a medium bowl, combine next seven ingredients; mix well.

4. 4

   Remove chicken from buttermilk; coat all sides of each chicken piece with cornmeal mixture, pressing in firmly so walnuts stick.

5. 5

   Melt 1/4 cup butter in large skillet over medium heat.

6. 6

   Add chicken; brown lightly on both sides.

7. 7

   Place in prepared pan and bake for 25 minutes or until chicken is fork tender and juices run clear.

8. 8

   While chicken is baking, combine maple syrup, butter, lemon juice, shallot, fresh tarragon and nutmeg; mix well.

9. 9

   Cook over medium heat about 15 minutes or until reduced by half.

10. 10

    Gradually beat in 1 1/2 cups butter with whisk.

11. 11

    Remove from heat and beat in remaining butter.

12. 12

    Season with salt and pepper.