Peppered Chicken Breasts with Mustard Sauce

This recipe was very easy, low-calorie, simple to reduce the recipe for just 2 people, and it took less than 25 minutes from start to finish.   I sprinkled on too much pepper for my taste, but the sauce was quite tasty.  I would make it again with less pepper.

Peppered Chicken Breasts with Mustard Sauce
4 servings (194 calories)

Ingredients:

4 boneless skinless chicken breasts halves (4 oz each)

2 teaspoons olive oil

2 teaspoons pepper

1/4 teaspoon salt

2 teaspoons cornstarch

1/3 cup reduced-fat sour cream

1 cup chicken broth

1/4 cup white grape juice

1/4 cup chopped green onions

2 teaspoons Dijon mustard

Pinch snipped chives

Directions:

Rub chicken with oil; sprinkle with pepper and salt.  Place in a greased 11x7" baking dish.  Bake at 425º for 15 to 20 minutes or until juices run clear.

In a small bowl, combine cornstarch and sour cream until smooth.   

In a small saucepan, combine the broth, grape juice, and onions.  Bring to a boil; cook for 4 to 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.