Ingredients
Instructions
- 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° 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.