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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

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

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.

Nutritional Facts

1 each: 194 calories, 7g fat (2g saturated fat), 69mg cholesterol, 513mg sodium, 6g carbohydrate (4g sugars, trace fiber), 25g protein Diabetic Exchanges:3 lean meat, 1 fat

Reviews for Peppered Chicken Breasts

Sort By :
MY REVIEW
Reviewed May. 1, 2016

"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!"

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."

MY REVIEW
Reviewed Dec. 28, 2010

"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."

MY REVIEW
Reviewed Jul. 30, 2010

"I and my husband LOVED this. I used white wine in lieu of grape juice. It was pepper perfect. Thanks"

MY REVIEW
Reviewed Jul. 29, 2010

"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 REVIEW
Reviewed Oct. 7, 2009

"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.)"

MY REVIEW
Reviewed May. 7, 2009

"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!"

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Wine Pairings

Light-Bodied White Wine

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