Peppered Chicken Breasts

By Hester

Ingredients

• MUSTARD SAUCE:
• 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 fat free sour cream
• 1 cup chicken broth
• 1/4 cup white wine
• 1/4 cup chopped green onions
• 2 teaspoons Dijon mustard
• Minced chives

Details

Servings 4
Adapted from tasteofhome.com

Preparation

Step 1

1. Rub chicken with oil; sprinkle with pepper and salt. Place in a greased 11-in. x 7-in. baking dish. Bake, uncovered, at 425° for 15-20 minutes or until a meat thermometer reads 170°.

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.

186 calories per serving