| Directions | Spread out the chicken breasts in a large baking dish. In a small bowl, mix together the mustard, sour cream and wine. Spoon over chicken and sprinkle with cracked pepper. Bake at 350 for 1 hour. Serves 6. |
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Ingredients | - | | 6 boneless, skinless chicken breasts |
- | | 1/2 cup Arbor Hill Champagne Garlic Mustard |
- | | 1 cup sour cream |
- | | 1/4 cup Rhine Street White Wine |
- | | fresh cracked pepper |
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