This is a really great, and very easy to make, dish – thought I’d share it (Leah, Melissa).

• 4 boned/skinned chicken breast halves
• 1/3 cup mustard (1/2 dijon, 1/2 coarse pommery)
• 1/3 cup vermouth or dry white wine
• 1/2 cup sour cream
• to taste freshly ground black pepper
• to taste salt

1. Coat the chicken with mustard and set in a covered bowl. Marinate for 2 hours.
2. Preheat oven to 350 degrees.
3. Arrange the chicken in a baking dish. Scrape out remaining mustard (from the marinating bowl) and spread evenly over chicken. Season with pepper and pour white wine over.
4. Back (basting occasionally) in center rack of oven for 30-40 minutes.
5. Scrape mustard off and back into the backing dish. Transfer chicken to a serving platter and keep warm.
6. Skim fat from cooking juices and set in baking dish over medium heat. Bring to a boil and whisk in sour cream. Lower the heat. Simmer for 5-10 minutes or until reduced by 1/3. Season with salt and pepper and pour over chicken. Serve hot.