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Peppered Chicken Breasts Recipe

Peppered Chicken Breasts Recipe photo by Taste of Home

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Black pepper is prominent in this succulent baked entree from Jill Morzillo of Louisville, Kentucky. Yet it doesn't overpower the tender chicken flavor or the creamy mustard sauce. "It's easy to make yet elegant," Jill says.

This recipe is:

Diabetic Friendly

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Peppered Chicken Breasts Recipe

Prep: 25 min. Bake: 15 min.

Yield: 4 Servings

25 15 40

Ingredients

4 boneless skinless chicken breast halves (4 ounces each)
2 teaspoons olive oil
2 teaspoons pepper
1/4 teaspoon salt
MUSTARD SAUCE:
2 teaspoons cornstarch
1/3 cup sour cream
1 cup chicken broth
1/4 cup white grape juice
1/4 cup chopped green onions
2 teaspoons Dijon mustard
Minced chives

Directions

Rub chicken with oil; sprinkle with pepper and salt. Place in a greased 11-in. x 7-in. baking dish. Bake, uncovered, at 425° for 15-20 minutes or until a meat thermometer reads 170°.
Meanwhile, in a small bowl, combine cornstarch and sour cream until smooth; set aside.
In a small saucepan, combine the broth, grape juice and onions. Bring to a boil; cook for 4-5 minutes or until liquid is reduced to 1 cup. Gradually whisk in the sour cream mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in mustard until blended. Serve over chicken. Sprinkle with chives. Yield: 4 servings.

Nutritional Analysis: 1 serving (prepared with reduced-fat sour cream) equals 194 calories, 7 g fat (2 g saturated fat), 69 mg cholesterol, 513 mg sodium, 6 g carbohydrate, trace fiber, 25 g protein. Diabetic Exchanges: 3 lean meat, 1/2 starch.

Originally published as Peppered Chicken Breasts in Taste of Home April/May 2005, p59

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviewed on Oct. 30, 2012 by cafritz

Made this tonight and loved the sauce. I left out the onion. It wasn't needed. The sauce was fantastic without it. Little to much pepper, but that's a to each, his own thing. I will make this again, but with less pepper.

Reviewed on Nov. 15, 2011 by Jappygirl

Have made this over and over. I never seem to have white grape juice on hand so I substitute white cooking wine and also don't use quite as much pepper, personal preference. Always tastes great. Son-in-law thinks its super.