Saturday, May 19, 2012


4 (1 lb total) boneless skinless chicken breast halves
1 to 2 tbsp olive or canola oil
1 tsp freshly ground coarse black pepper
1/4 tsp salt

Preheat oven to 425 degrees.
Very lightly oil a baking dish that will hold the breasts in l layer; set aside.

Rub the oil over the chicken then sprinkle with the salt and pepper.  Place in the prepared baking dish and bake, uncovered, at 425 degrees about 15 to 20 minutes until the juices run clear.

Mustard Sauce:
2 tsp cornstarch
1/3 cup sour cream
1 cup chicken broth
1/4 cup white grape juice
1/4 cup chopped green onions
2 tsp Dijon mustard
Snipped fresh chives or parsley for garnish, if desired

In a small bowl combine the cornstarch with the sour cream until smooth; set aside. 

In a small saucepan combine the broth, grape juice, and onions.  Bring the mixture to a boil and cook 3 to 5 minutes until the liquid is reduced to a cup.  Gradually whisk in the sour cream mixture.  Bring back to a boil and cook while stirring for a couple of minutes until thickened.  Remove from the heat and stir in the mustard until completely blended.  Serve over the chicken and sprinkle with the chives.

Yield: 4 servings

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