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.