Prep 25 mins
Cook 25 mins
In 1768, Samuel Lewis, a miller from Franklin Corners in Basking Ridge, built a water-powered grist mill and a barn on the Passaic River on land originally acquired from William Penn. Through the generations, the business evolved into a thriving inn that still reflects its historic charm. The Grain House so deeply rooted in America's past and so lovingly preserved by all its owners, offers a historic atmosphere of charm and fellowship unmatched anywhere else in New Jersey.
- 1360.77 g boneless skinless chicken breast halves (about 16)
- 118.29 ml buttermilk
- 118.29 ml cornmeal
- 118.29 ml walnuts, ground
- 4.92 ml salt
- 4.92 ml dry mustard (Coleman's preferred)
- 4.92 ml dried tarragon
- 4.92 ml black pepper
- 1.23 ml cayenne
- 59.14 ml butter
- 118.29 ml maple syrup
- 78.07 ml lemon juice (fresh is best)
- 14.79 ml shallot, peeled and minced
- 14.79 ml fresh tarragon, chopped
- 0.59 ml ground nutmeg
- 473.18 ml butter, chilled and cubed
- salt and pepper, to taste
- Place chicken in a large bowl; add buttermilk, mix gently to coat and let rest for ten minutes.
- Preheat oven to 350F and lightly butter two baking pans.
- In a medium bowl, combine next seven ingredients; mix well.
- Remove chicken from buttermilk; coat all sides of each chicken piece with cornmeal mixture, pressing in firmly so walnuts stick.
- Melt 1/4 cup butter in large skillet over medium heat.
- Add chicken; brown lightly on both sides.
- Place in prepared pan and bake for 25 minutes or until chicken is fork tender and juices run clear.
- While chicken is baking, combine maple syrup, butter, lemon juice, shallot, fresh tarragon and nutmeg; mix well.
- Cook over medium heat about 15 minutes or until reduced by half.
- Gradually beat in 1 1/2 cups butter with whisk.
- Remove from heat and beat in remaining butter.
- Season with salt and pepper.