- 4 (4 ounce) boneless, skinless chicken breast halves
- 2 teaspoons olive oil
- 2 teaspoons pepper
- 1/4 teaspoon salt
- MUSTARD SAUCE:
- 2 teaspoons cornstarch
- 1/3 cup sour cream
- 1 cup chicken broth
- 1/4 cup white grape juice
- 1/4 cup chopped green onions
- 2 teaspoons Dijon mustard
- snipped chives
- 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.
- 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.