Olde Mill Inn Walnut Chicken With Maple Lemon Butter Sauce

• 48 ounces boneless skinless chicken breast halves (about 16)
• 12 cup buttermilk
• 12 cup cornmeal
• 12 cup walnuts, ground
• 1 teaspoon salt
• 1 teaspoon dry mustard (Coleman's preferred)
• 1 teaspoon dried tarragon
• 1 teaspoon black pepper
• 14 teaspoon cayenne
• 14 cup butter
• 12 cup maple syrup
• 13 cup lemon juice (fresh is best)
• 1 tablespoon shallot, peeled and minced
• 1 tablespoon fresh tarragon, chopped
• 18 teaspoon ground nutmeg
• 2 cups butter, chilled and cubed
• salt and pepper, to taste

1. Place chicken in a large bowl; add buttermilk, mix gently to coat and let rest for ten minutes.
2. Preheat oven to 350F and lightly butter two baking pans.
3. In a medium bowl, combine next seven ingredients; mix well.
4. Remove chicken from buttermilk; coat all sides of each chicken piece with cornmeal mixture, pressing in firmly so walnuts stick.
5. Melt 1/4 cup butter in large skillet over medium heat.
6. Add chicken; brown lightly on both sides.
7. Place in prepared pan and bake for 25 minutes or until chicken is fork tender and juices run clear.
8. While chicken is baking, combine maple syrup, butter, lemon juice, shallot, fresh tarragon and nutmeg; mix well.
9. Cook over medium heat about 15 minutes or until reduced by half.
10. Gradually beat in 1 1/2 cups butter with whisk.
11. Remove from heat and beat in remaining butter.
12. Season with salt and pepper.

chicken, buttermilk, cornmeal, walnuts, salt, tarragon, black pepper, cayenne, butter, maple syrup, lemon juice, shallot, fresh tarragon, ground nutmeg, butter, salt

Taken from www.food.com/recipe/olde-mill-inn-walnut-chicken-with-maple-lemon-butter-sauce-396018 (may not work)