Chicken In Mustard Cream Sauce
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chicken breasts, boneless and skinless
fresh parsley, chopped
ricotta cheese, low-fat
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.
Serve sauce over chicken and sprinkle with parsley.