Pepper Chicken With Mustard Sauce Recipe


Health IndexAverageCuisine
CourseMain Ingredient


 Crushed black peppercorns/A combination of black and green peppercorns2 Teaspoon
 Boneless skinless chicken breasts1 Pound, halved (2 Whole Pieces)
 Olive oil2 Teaspoon
 Salt1⁄4 Teaspoon
 Dry white wine/Water1⁄4 Cup (4 tbs)
 Shallots2 Small, finely chopped
 Chicken stock/Low-sodium chicken broth1 Cup (16 tbs)
 Reduced-fat sour cream1⁄3 Cup (5.33 tbs), mixed
 Corn starch2 Teaspoon
 Honey mustard/Dijon mustard2 Teaspoon (To Taste)

Nutrition Facts

Serving size: Complete recipe

Calories 981 Calories from Fat 266

% Daily Value*

Total Fat 30 g45.7%

Saturated Fat 10.4 g52.1%

Trans Fat 0.1 g

Cholesterol 297.1 mg

Sodium 1240.7 mg51.7%

Total Carbohydrates 43 g14.5%

Dietary Fiber 2.7 g11%

Sugars 6.7 g

Protein 119 g237.1%

Vitamin A 21.2% Vitamin C 21.2%

Calcium 23.3% Iron 42.1%

*Based on a 2000 Calorie diet


1 Preheat the oven to 425° F.
Lightly grease a shallow baking dish large enough to hold the chicken.
Press the crushed peppercorns into the chicken and sprinkle with the oil and salt.
Arrange the chicken in the baking dish and bake for 15 to 20 minutes or until the juices run clear when the chicken is pricked with a fork.
2 Meanwhile, in a small saucepan, boil the wine and shallots, uncovered, over moderately high heat for 2 minutes or until the wine is reduced to 2 tablespoons.
Add the stock and boil 2 minutes more or until the liquid is reduced to 1 cup.
Reduce the heattolowand add the sour cream, whisking for 1 minute.
Stir in the mustard.
3 On a cutting board, cut each breast diagonally into Winch slices and arrange on 4 dinner plates.
Spoon the sauce overthe breasts and garnish with chives if desired.