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
- Rub chicken with oil; sprinkle with pepper and salt.
- Place in a greased 11-in.
- x 7-in.
- x 2-in.
- baking dish.
- Bake, uncovered, at 425 for 15-20 minutes or until juices run clear.
- 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.
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)