Chicken In Mustard Cream Sauce
chicken breasts, boneless and skinless
fresh parsley, chopped
ricotta cheese, low-fat
1Dredge chicken in flour.
2Heat oil in skillet and brown chicken on both sides, about 7-10 minutes.
3Stir a little chicken broth into dry mustard and cornstarch to make a paste.
4Then stir in the rest of the broth; add pepper.
5When breasts are browned, remove and keep warm; deglaze pan with sherry.
6Add mustard mixture, return chicken to pan and cook until mixture thickens.
7Process ricotta with yogurt until smooth.
8Remove chicken when cooked; turn heat to very low and quickly stir in ricotta mixture.
10Serve sauce over chicken and sprinkle with parsley.