Directions:
- Rub chicken with 1/4 teaspoons salt & 1/8 teaspoon pepper.
- In large skillet over medium heat, cook chicken in butter for 6-8 minutes on each side or until no longer pink. Remove & keep warm.
- In same skillet, combine the mustard, milk, basil, parsley, and remaining salt & pepper.
- Cook & stir over low heat until heated through. Remove from the heat, stir in sour cream. Serve with chicken.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 73.29 Kcal (307 kJ) | ||
| Calories from fat | 25.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.84g | 4% | |
|---|---|---|---|
| Cholesterol | 23.66mg | 8% | |
| Sodium | 381.12mg | 16% | |
| Potassium | 118.08mg | 3% | |
| Total Carbs | 5.84g | 2% | |
| Sugars | 1.33g | 5% | |
| Dietary Fiber | 0.12g | 0% | |
| Protein | 6.45g | 13% | |
| Vitamin C | 0.2mg | 0% | |
| Iron | 0.1mg | 0% | |
| Calcium | 34.8mg | 3% | |
| Amount Per 100 g | |||
| Calories | 122.53 Kcal (513 kJ) | ||
| Calories from fat | 42.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.75g | 4% | |
|---|---|---|---|
| Cholesterol | 39.55mg | 8% | |
| Sodium | 637.16mg | 16% | |
| Potassium | 197.4mg | 3% | |
| Total Carbs | 9.76g | 2% | |
| Sugars | 2.23g | 5% | |
| Dietary Fiber | 0.21g | 0% | |
| Protein | 10.78g | 13% | |
| Vitamin C | 0.4mg | 0% | |
| Iron | 0.1mg | 0% | |
| Calcium | 58.2mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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