Chicken with Mustard Gravy


Taste of Home, gotta love it!

mustard gravy


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


  • 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 meat 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. Yield: 4 servings.

{my two cents:} This recipe was really tasty but a little too salty for my taste. It could be because I was in a hurry and didn’t measure exactly…. But I would probably still cut down a little on the salt next time. Adam loves  salt and I’m sure it will kill him someday. But I figure if he wants it to be more salty he can put it on himself instead of tainting the whole meal. :)

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