Total Time
45mins
Prep 25 mins
Cook 20 mins

Elegant enough for a dinner party.

Ingredients Nutrition

Directions

  1. Rub chicken with oil; sprinkle with pepper and salt.
  2. Place in a greased 11-in. x 7-in. x 2-in. baking dish.
  3. Bake, uncovered, at 425° for 15-20 minutes or until juices run clear.
  4. Meanwhile, in a small bowl, combine cornstarch and sour cream until smooth; set aside.
  5. In a small saucepan, combine the broth, grape juice and onions.
  6. Bring to a boil; cook for 4-5 minutes or until liquid is reduced to 1 cup.
  7. Gradually whisk in the sour cream mixture.
  8. Bring to a boil; cook and stir for 2 minutes or until thickened.
  9. Stir in mustard until blended.
Most Helpful

4 5

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!

4 5

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!

4 5

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!