Chicken with Mustard Gravy

4 boneless, skinless chicken breast halves (6 oz. each)
1/2 tsp. salt, divided
1/4 tsp. pepper, divided
2 Tbsp. butter
4 tsp. honey mustard
1 Tbsp. milk
1/2 tsp. dried basil
1/2 tsp. dried parsley flakes
1/2 cup sour cream

Rub chicken with 1/4 tsp. salt and 1/8 tsp. pepper.  In a large skillet over medium heat, cook chicken in butter for 6-8 minutes on each side or until no longer pink.  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 heat; stir in sour cream.  Serve with chicken.

4 servings