Peppered Chicken Breast

• 4 (4 ounce) boneless skinless chicken breast halves
• 2 teaspoons olive oil
• 2 teaspoons pepper
• 14 teaspoon salt
• 2 teaspoons cornstarch
• 13 cup sour cream
• 1 cup chicken broth
• 14 cup white grape juice
• 14 cup chopped green onion
• 2 teaspoons Dijon mustard

1. Rub chicken with oil; sprinkle with pepper and salt.
2. Place in a greased 11-in.
3. x 7-in.
4. x 2-in.
5. baking dish.
6. Bake, uncovered, at 425 for 15-20 minutes or until juices run clear.
7. Meanwhile, in a small bowl, combine cornstarch and sour cream until smooth; set aside.
8. In a small saucepan, combine the broth, grape juice and onions.
9. Bring to a boil; cook for 4-5 minutes or until liquid is reduced to 1 cup.
10. Gradually whisk in the sour cream mixture.
11. Bring to a boil; cook and stir for 2 minutes or until thickened.
12. Stir in mustard until blended.

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

Taken from www.food.com/recipe/peppered-chicken-breast-196014 (may not work)