Chicken in Mustard

4 Boneless Skinless Chicken Breast Halves
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 tbs.Dry Sherry
2/3 Cup Ricotta Cheese low-fat
2/3 Cup Plain Yogurt
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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.

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Posted by ConnieC. on May 26, 01