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Chicken In Mustard "Cream" Sauce

Recipe : Chicken In Mustard "Cream" Sauce

Procedure :
4 Boneless skinless chicken br
3 tb Flour
2 tb Olive oil
1 c Chicken broth
2 ts Dry mustard
2 ts Cornstarch
Pepper 2 tb Fresh parsley; chopped
6 tb Dry sherry
2/3 c Ricotta cheese; low-fat
2/3 c Plain yogurt
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. -----

Back to Recipe List for Main Dish Part 3