Preheat an oven to 200 degrees C. Butter a baking dish.
Whisk the sour cream, Dijon mustard, garlic and pepper together in a large bowl. Add the chicken and turn to make sure the breasts are well coated. Refrigerate 20 to 30 minutes.
Combine the cornflakes and soup mix in a bowl. Gently press the chicken breasts into the cornflakes mixture to coat and shake off any excess. Place the coated breasts in the buttered baking dish. Drizzle the melted butter over the chicken.
Bake in the preheated oven until the chicken is golden brown, 20 to 25 minutes.
I liked it but hubby was a little ambivalent. In future I will try making it with a little less mustard, and use a different flavoured soup mix, as he didn't like the onion flavour so much. In principle it was very good - I will make it again with those adjustments. - 03 Sep 2015