Chicken in mustard \"cream\" sauce

1 servings

Ingredients

Quantity Ingredient
4 Boneless skinless chicken br
3 tablespoons Flour
2 tablespoons Olive oil
1 cup Chicken broth
2 teaspoons Dry mustard
2 teaspoons Cornstarch
Pepper
2 tablespoons Fresh parsley; chopped
6 tablespoons Dry sherry
⅔ cup Ricotta cheese; low-fat
⅔ cup Plain yogurt

Directions

Dredge chicken in flour. Heat oil in skillet and brown chicken on both sides, about 7-10 minutes. Stir a little chicken broth into dry mustard and cornstarch to make a paste. Then stir in the rest of the broth; add pepper. When breasts are browned, remove and keep warm; deglaze pan with sherry. Add mustard mixture, return chicken to pan and cook until mixture thickens. Process ricotta with yogurt until smooth. Remove chicken when cooked; turn heat to very low and quickly stir in ricotta mixture. Do not boil. Serve sauce over chicken and sprinkle with parsley.

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