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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Elegant enough for a dinner party. Ingredients:
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 |
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.
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