Peppered Chicken Breasts

• 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 11x7-in. baking dish. Bake, uncovered, at 425u0b0 for 15-20 minutes or until a thermometer reads 170u0b0.
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.

chicken breast halves, olive oil, pepper, salt, cornstarch, sour cream, chicken broth, white grape juice, green onions, mustard, chives

Taken from www.tasteofhome.com/recipes/peppered-chicken-breasts/ (may not work)