Peppered Chicken Breasts

By Hester

Ingredients

• 2 tsp Dijon Mustard
• 1/4 cup Green Onions
• 1/4 cup White Cooking Wine
• 1 cup Chicken Broth
• 1/3 cup Sour Cream
• 2 tsp Cornstarch
• 1/4 tsp Salt
• 2 tsp Black Pepper
• 2 tsp Olive Oil
• 4 Chicken Breasts

Preparation

Step 1

Rub chicken with oil; sprinkle with pepper & salt.

Place in a greased baking dish. Bake, uncovered at 425F for 15 - 20 minutes 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, wine and onions. Bring to a boil; cook for 4-5 minutes or until the liquid is reduced to 1 cup. Gradually whisk in sour cream mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.

Stir in mustard until blended. Serve over chicken.