Ingredients
4 boneless skinless chicken breast halves (6 ounces each)1/2 teaspoon salt, divided1/4 teaspoon pepper, divided2 tablespoons reduced-fat butter4 teaspoons honey mustard1 tablespoon milk1/2 teaspoon dried basil1/2 teaspoon dried parsley flakes1/2 cup reduced-fat sour cream
Preparation
Rub chicken with 1/4 teaspoon salt and 1/8 teaspoon pepper. In a large skillet over medium heat, cook chicken in butter for 6-8 minutes on each side or until a thermometer reads 170°. 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.
