Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

12 oz Chicken breasts,boneless and Freshly ground black pepper
-skinless -to taste
2 tb Flour 2 tb Chopped fresh parsley
1 To 2 - tbsp. olive oil 3 tb Dry sherry
1/2 c Chicken stock 1/3 c Ricotta cheese
1/2 To 1 - tsp. dry mustard 1/3 c Plain yogurt
1 ts Cornstarch

Wash and dry chicken breasts and cut in half. Dredge in flour. Heat
oil in heavy pan and brown chicken on both sides, 7 to 10 minutes.
Stir a little chicken stock into dry mustard and cornstarch to make a
paste. Then, stir in the rest of chicken stock; add pepper. Chop
parsley, set aside. When chicken breasts are browned, remove and keep
warm; deglaze pan with sherry. Add mustard mixture, return chicken to
the pan and cook until mixture thickens. Process ricotta cheese with
yogurt until smooth. Remove the chicken when cooked; turn heat to
very low and quickly stir in ricotta mixture. Do not boil. Serve
sauce over chicken, sprinkle with parsley.

Serves 2.

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