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Respected Contributor
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Registered: ‎07-02-2015

Easy gravy for pan-cooked chicken breasts

[ Edited ]

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.