Chicken in Mustard Cream Sauce
Yield
4 servingsPrep
25 minCook
20 minReady
45 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
chicken breasts
boneless, skinless |
|
| 3 | tablespoons |
all-purpose flour
|
|
| 2 | tablespoons |
olive oil
|
|
| 1 | cup |
chicken broth
|
|
| 2 | teaspoons |
dry mustard
|
|
| 2 | teaspoons |
cornstarch
|
|
| 1 | x |
black pepper
|
*
|
| 2 | tablespoons |
parsley leaves
fresh, chopped |
|
| 6 | tablespoons |
sherry
dry |
|
| ⅔ | cup |
ricotta cheese
low-fat |
|
| ⅔ | cup |
yogurt, plain
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
chicken breasts
boneless, skinless |
|
| 45 | ml |
all-purpose flour
|
|
| 3E+1 | ml |
olive oil
|
|
| 237 | ml |
chicken broth
|
|
| 1E+1 | ml |
dry mustard
|
|
| 1E+1 | ml |
cornstarch
|
|
| 1 | x |
black pepper
|
*
|
| 3E+1 | ml |
parsley leaves
fresh, chopped |
|
| 9E+1 | ml |
sherry
dry |
|
| 158 | ml |
ricotta cheese
low-fat |
|
| 158 | ml |
yogurt, plain
|
|
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.
