Among the many recipes I've saved over the years is this one from Taste of Home Test Kitchen.
CHICKEN WITH MUSTARD GRAVY
4 boneless skinless chicken breast halves (6 oz. 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 large skillet over medium heat, cook chicken in butter 6-8 minutes each side or until no longer pink. Remove and keep warm.
In same skillet, combine mustard, milk, basil, parsley and remaining salt & pepper.
Cook and stir over low heat until heated through.
Remove from heat, stir in sour cream Serve with or over the chicken.
Hint from Taste of Home: You can flatten chicken breasts to shave minutes off of cooking, but you'll need a very large skillet to cook all four at once.
