Pepper Chicken With Mustard Sauce Recipe
Ingredients
2 teaspoons crushed black peppercorns or a combination of black and green peppercorns
2 whole skinned and boned chicken breasts (1 pound), halved
2 teaspoons olive oil
1/4 teaspoon salt
1/4 cup dry white wine or water
2 shallots, finely chopped
1 cup Chicken Stock or low-sodium chicken broth
1/3 cup reduced-fat sour cream mixed with 2 teaspoons cornstarch
2 teaspoons honey mustard or Dijon mustard, or to taste
Snipped fresh chives (optional garnish)
Directions
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.
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.
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