Prep 25 mins
Cook 20 mins
Elegant enough for a dinner party.
- 4 (4 ounce) boneless skinless chicken breast halves
- 2 teaspoons olive oil
- 2 teaspoons pepper
- 1⁄4 teaspoon salt
- 2 teaspoons cornstarch
- 1⁄3 cup sour cream
- 1 cup chicken broth
- 1⁄4 cup white grape juice
- 1⁄4 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.
Was great for a dinner party, the difference I made was to saute the chicken until just brown on either side, then placed it in the baking dish and cooked it in the sauce that I had already made. Very enjoyable. Thanks!
The sauce was fantastic!! I even used low fat sour cream and it was still delish! We even put it on the steamed asparagus I made to go with dinner. The kids requested I make it with a little less pepper next time (but that being said, plates were practically licked clean) This one is a keeper!
The heat of the pepper on the chicken breasts is off-set by the creamy sauce and the creamy sauce is highlighted by the pepper on the chicken breasts. I tasted the sauce while making it and found it a little bland but the pepper on the chicken is what makes the dish complete. Pretty dish and easy to do with normal things I usually have on hand. Thanks!