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.
Ingredients
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6 boneless, skinless chicken breasts
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1/2 cup Arbor Hill Champagne Garlic Mustard
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1 cup sour cream
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1/4 cup Rhine Street White Wine
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fresh cracked pepper
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