Peppered Chicken Breasts

Peppered Chicken Breasts

"Black pepper is prominent in this succulent baked entree from Jill Morzillo of Louisville, Kentucky. Yet it doesn't overpower the tender chicken flavor or the creamy mustard sauce. 'It's easy to make yet elegant,' Jill says."
Saved
Save
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

40 m servings
Serving size has been adjusted!
Original recipe yields 4 servings

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. 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 degrees F for 15-20 minutes or until juices run clear.
  2. 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. Serve over chicken. Sprinkle with chives.

Footnotes

  • Nutritional Analysis: 1 serving (prepared with reduced-fat sour cream) equals 194 calories, 7 g fat (2 g saturated fat), 69 mg cholesterol, 513 mg sodium, 6 g carbohydrate, trace fiber, 25 g protein. Diabetic Exchanges: 3 lean meat, 1/2 starch.

Reviews

Read all reviews 11
Most helpful
Most positive
Least positive
Newest

I gave this 5 stars based on my changes, which were minor. First, I used white wine instead of grape juice. Second, I don't trust my oven so I cooked the chicken in a skillet. After it was co...

My very picky family absolutely loved this. I didn't have white grape juice, so I improvised with a little white wine and some Splenda and some honey! Will make this again and again!

Very good!!! Like another reviewer, I made this in a skillet. I first cooked the chicken until it was cooked through, and kept it warm in the oven while making the sauce. I used white wine in...

I liked this recipe though I did tweak a little. I too used white wine and added splenda because I had no grape juice. I used regular onions as well. After making the sauce I poured it over the ...

This is a really great chicken recipe. The flavors are wonderful. I salt and pepper to taste on the chicken. With the sauce I think the grape juice is necessary for the flavor. I don't think the...

This sauce was delicious. I will make it again and put it on everything. The chicken was tender and cooked perfectly. In my opinion the pepper was overpowering. I made it as the recipe stated. I...

It was good! Will try it again! We added a little cheese on our chicken then pout the sauce over it!

Would have given it 5 stars but holy pepper! Great recipe and the sauce was excellent. I substituted white wine for the white grape juice and used your standard brown mustard in place of Dijon...

Amazing recipe! Actually made us pause and moan while chewing-- would definately go a little less on the pepper is my only suggestion.

Other stories that may interest you