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Peppered Chicken Breasts Recipe

Peppered Chicken Breasts Recipe

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. YIELD:4 servings


  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 2 teaspoons olive oil
  • 2 teaspoons pepper
  • 1/4 teaspoon salt
  • 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


  • 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.

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.

Wine Pairings

Light-Bodied White Wine

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