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Chicken with Mustard Gravy

A rich gravy made with honey mustard and sour cream drapes nicely over these golden-brown chicken breasts. They’re cooked on the stovetop in minutes and sure to please the whole family.

(serving size: 1 chicken breast half with 2 Tbs. gravy)

Cal 262; Fat 10g; Protein 37g; Carb 5g; Fiber trace; Sodium 476mg

Yield: 4 servings

4
boneless skinless chicken breast halves (6 ounces each)
½
teaspoon salt, divided
¼
teaspoon pepper, divided
2
tablespoons butter
4
teaspoons honey mustard
1
tablespoon milk
½
teaspoon dried basil
½
teaspoon dried parsley flakes
½
cup sour cream

Rub chicken with ¼ teaspoon salt and ⅛ teaspoon pepper. In a large skillet over medium heat, cook chicken in butter for 6–8 minutes on each side or until no longer pink. Remove and keep warm.

In the same skillet, combine the mustard, milk, basil, parsley, and remaining salt and pepper. Cook and stir over low heat until heated through. Remove from the heat; stir in sour cream. Serve with chicken.