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CHICKEN IN MUSTARD CREAM SAUCE

Category:    Chicken
Yield: 2 servings
 
     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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