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Recipe by: arbona
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See below ingredients and instructions 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.
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
American television personality and top chef. The 79th most powerful celebrity in the world. Earnings: $15 million
English celebrity chef also known as The Naked Chef. BBC food television shows.
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