- 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
- 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.
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
Reviews for Peppered Chicken Breasts
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"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."
"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."
"Husband and I both love this and I made if for a family gathering. Everyone who tried it liked it and my son is a very finicky eater. Will fix again and again."
"I and my husband LOVED this. I used white wine in lieu of grape juice. It was pepper perfect. Thanks"
"I haven't made this before, but it sounds amazing! I love pepper so it sounds great! I'd probably leave out the white grape juice in the gravy though."