Chicken in mustard cream sauce

2 servings

Ingredients

Quantity Ingredient
12 ounces Chicken breasts,boneless and skinless
2 tablespoons Flour
1 To 2 - tbsp. olive oil
½ cup Chicken stock
½ To 1 - tsp. dry mustard
1 teaspoon Cornstarch
Freshly ground black pepper to taste
2 tablespoons Chopped fresh parsley
3 tablespoons Dry sherry
⅓ cup Ricotta cheese
⅓ cup Plain yogurt

Directions

Wash and dry chicken breasts and cut in half. Dredge in flour. Heat oil in heavy pan and brown chicken on both sides, 7 to 10 minutes.

Stir a little chicken stock into dry mustard and cornstarch to make a paste. Then, stir in the rest of chicken stock; add pepper. Chop parsley, set aside. When chicken breasts are browned, remove and keep warm; deglaze pan with sherry. Add mustard mixture, return chicken to the pan and cook until mixture thickens. Process ricotta cheese with yogurt until smooth. Remove the chicken when cooked; turn heat to very low and quickly stir in ricotta mixture. Do not boil. Serve sauce over chicken, sprinkle with parsley.

Serves 2.

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