Crispy Chicken with Mustard Cream Sauce

Preheat oven to 375ºF.

Stir together egg and buttermilk.

Stir together flour, panko and salt and pepper.

Dip chicken into the egg mixture, then dredge in the flour mix. Set flour-covered breasts on a plate until all are covered.

Heat oil in a skillet. Carefully set each chicken breast into the skillet. Cook for about 4 minutes on each side or until golden. Remove from the skillet and set in a greased baking sheet.

Add white, wine, mustard and honey to a small sauce pan. Stir together and heat until it boils. Stir in cream and cook for one minute.

Make a slurry with corn starch and cold water. Slowly stir slurry into the pan and cook until the sauce thickens (this could take only 1 minute). Remove from heat and stir in the basil.

Spoon sauce evenly over each chicken breast. Bake chicken in the oven for 25 minutes or until cooked through. Serve!