Peppered Chicken Breasts Recipe

Peppered Chicken Breasts Recipe
Photo by: Taste of Home
Rating

66% would make again

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:

Healthy

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  • 4 Servings
  • Prep: 25 min. Bake: 15 min.

Ingredients

  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 2 teaspoons Crisco® Pure 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.

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

Low in calorie and low fat, this is one tasty recipe that your family will love on a busy week night.Chicken…


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Reviews for Peppered Chicken Breasts (2)

Peppered Chicken Breasts Recipe

Peppered Chicken Breasts

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Reviewed on Oct. 07, 2009 by cherrylady

My husband and son loved this dish. It is much tastier than it looks. Serve it beside some vivid vegetables. (It's not particulary attractive.)

Reviewed on May. 07, 2009 by pumpkinscout

I made these for dinner Tuesday night and I will never cook them again. The black pepper was too strong and my kids wouldn't touch it. Jill was wrong when she said the black pepper wasn't overpowering. Ughhh!

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