Peppered Chicken Breasts Recipe
- 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
- 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.
1 each: 194 calories, 7g fat (2g saturated fat), 69mg cholesterol, 513mg sodium, 6g carbohydrate (4g sugars, 0 fiber), 25g protein. Diabetic Exchanges: 3 lean meat, 1 fat.
Reviews for Peppered Chicken Breasts
"Made this with my home grown chicken breasts. It is delicious and the left overs were great over a bed of broccoli. This is a keeper and I will be making it again."
"The only thing I changed was I used fresh chives instead of the green onion. We loved it!"
"I made the sauce in this recipe to top some chicken breast meat from a whole chicken I had cooked in the slow cooker. I added the 2 teaspoons of pepper to the sour cream mixture and substituted dry vermouth for the apple juice. Tossed the chunks of cooked chicken with the sauce, and served it sprinkled with chives. Delicious! It's on my keeper list!!!! I would use the sauce on other food like steamed vegetables and potatoes!"
"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."
"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.)"
"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!"
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.