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