Chicken in Mustard Cream Sauce

Directions

Dredge chicken in flour.

Heat oil in skillet and brown chicken on both sides, about 7 to 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.