Chicken in Mustard Cream Sauce
Submitted by kdsm
Pan-seared chicken breasts get draped in a tangy mustard sauce with dry sherry and a creamy ricotta-yogurt finish. All the richness of a cream sauce with half the guilt.
YIELD
4 servingsPREP
25 minCOOK
20 minREADY
45 minHere’s a clever trick that will change how you think about cream sauces forever.
Instead of heavy cream, this recipe blends ricotta cheese with plain yogurt into a silky, tangy base that stirs right into a mustard-spiked pan sauce. You get all the luxurious creaminess without the heaviness.
The chicken breasts sear golden in olive oil, then the pan gets deglazed with dry sherry (that sizzle and smell alone is worth making this). Dry mustard, chicken broth, and cornstarch build the sauce, and the ricotta-yogurt swirl at the end pulls it all into velvety, spoonable territory.
Ready in 45 minutes, and fancy enough for company.
Chef Tips
- Process the ricotta and yogurt in a blender until completely smooth so the sauce has no grainy texture
- Keep the heat very low when stirring in the ricotta mixture; if it boils, the yogurt can separate and turn grainy
- Deglaze the pan while it’s still hot so the sherry lifts every flavorful browned bit from the bottom
- Pound chicken breasts to an even thickness before dredging so they cook through at the same rate
Ingredients
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.
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