Chicken with Mustard Gravy

24  ounces		ounces boneless skinless chicken breast
1/2  teaspoon		salt, divided
1/4  teaspoon		pepper, divided
2  tablespoons		Light Butter
4  teaspoons		honey mustard
1  tablespoon		fat free milk
1/2  teaspoon		basil
1/2  teaspoon		parsley
1/2  cup		fat free sour cream

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Remember to divide the salt and pepper.

Rub chicken with 1/4 tsp salt and 1/8 tsp pepper.
In 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 same skillet, combine mustard, milk, basil, parsley, and remaining salt and pepper.
Cook and stir over low heat until heated through.
Remove from the heat, stir in sour cream, and serve with chicken.