Peppered Chicken Breasts Recipe
Peppered Chicken Breasts Recipe photo by Taste of Home

Peppered Chicken Breasts Recipe

Publisher Photo
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.
TOTAL TIME: Prep: 25 min. Bake: 15 min.
MAKES:4 servings
TOTAL TIME: Prep: 25 min. Bake: 15 min.
MAKES: 4 servings

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

Nutritional Facts

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.

Directions

  1. 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°.
  2. Meanwhile, in a small bowl, combine cornstarch and sour cream until smooth; set aside.
  3. 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.
Originally published as Peppered Chicken Breasts in Taste of Home April/May 2005, p59

Nutritional Facts

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.

This recipe pairs well with a light white wine.

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Reviews for Peppered Chicken Breasts

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (1)
3 Star
 (1)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
Reviewed Oct. 30, 2012

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.

MY REVIEW
Reviewed Nov. 15, 2011

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.

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