Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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.

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