PREP/ TOTAL TIME: 25 min
Combine 1/4 teaspoon salt and 1/8 teaspoon pepper together and rub over the chicken.
In a large skillet, over medium heat, cook chicken in butter for 6-8 minutes on each side or until no longer pink. Remove from pan and keep warm.
In the same skillet, combine the milk, honey mustard, basil, parsley and remaining pepper and salt. Cook and stir over low heat until heated through. Remove from the heat; stir in sour cream. Serve over the chicken.
This is also great served with mashed potatoes and flavorful mexicorn.
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|Serving Size: 1 Serving (196g)|
|Recipe Makes: 4|
|Calories from Fat: 59 (25%)|
|Amt Per Serving||% DV|
|Total Fat 6.6g||9 %|
|Saturated Fat 3.1g||15 %|
|Monounsaturated Fat 1.7g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 108.7mg||33 %|
|Sodium 184.3mg||6 %|
|Potassium 482.9mg||13 %|
|Total Carbohydrate 1.5g||0 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 1.1g|
|Protein 39.6g||57 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 233
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