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.