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Peppered Chicken Breasts

 Peppered Chicken Breasts
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.
4 ServingsPrep: 25 min. Bake: 15 min.


  • 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


  • 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

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Peppered Chicken Breasts (continued)

Directions (continued)

  • 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: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.