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.
Peppered Chicken Breasts
Peppered Chicken Breasts
Prep Time
25 min
Cook Time
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
- Rub chicken with oil; sprinkle with pepper and salt. Place in a greased 11x7-in. baking dish. Bake, uncovered, at 425° for 15-20 minutes or until a 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.
Nutrition Facts
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.
