Peppered Chicken with Honey Mustard Sauce

April 27, 2013

Easy, tasty company dish ,pair with honey glazed carrots to echo the honey notes in the mustard sauce. Sauce is also yummy on pork and any leftover sauce may be frozen, but we never have any left it is that yummy.

2 teaspoons mixed peppercorns coarsely cracked ( spice grinder is easiest, or put them in a baggie and whack with a
hammer) 1/4 teaspoons poultry seasoning
1/4 teaspoons seasoning salt
fat free Italian dressing for marinade
4 boneless skinless chicken breast ,extra fat removed and rinsed
marinate chicken overnight or for several hours in the Italian dressing

Sauce

2 Tablespoons butter
5 green onions white part only minced fine save green tops to snip for garnish
1 cup chicken broth
1/3 cup sour cream
2 teaspoons Dijon mustard
2 teaspoons honey
1/4 cup cream cheese
1/2 cup dry white wine

Remove chicken from marinade, drain off excess dressing. place on a plate and sprinkle each side with the seasoning salt, poultry seasoning and cracked peppercorns, press seasoning into chicken. set aside in small skillet place butter and green onions cook until onions begin to brown. add white wine and cook about two minutes until wine is reduced to about 2 tablespoons. add the broth and boil about two minutes more until it has reduced to about a cup. reduce heat and whisk in sour cream, cream cheese, mustard and honey. simmer sauce until it is thickened. Place chicken on preheated grill and cook until done about 10 minutes, juices will be clear. place on plate and cut breasts on the diagonal, spoon sauce over chicken, sprinkle snipped onion tops for garnish. place extra sauce in dish for serving.

Nutritions

Calories
340

Sodium
835mg
34% DV

Fat
25g
39% DV

Protein
11g
23% DV

Carbs
14g
4% DV

Fiber
4g
16% DV