Easy Recipe Finder
Recipe Feeder
4 chicken breast halves, boned and skinned
3 tablespoons flour
2 tablespoons olive oil
1 cup chicken broth
2 teaspoons dry mustard
2 teaspoons cornstarch
pepper
2 tablespoons chopped fresh parsley
6 tablespoons dry sherry
2/3 cup low-fat ricotta
2/3 cup plain yogurt
Dredge chicken in flour. Heat oil in skillet and brown chicken on both sides, about 7-10 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.
3 tablespoons flour
2 tablespoons olive oil
1 cup chicken broth
2 teaspoons dry mustard
2 teaspoons cornstarch
pepper
2 tablespoons chopped fresh parsley
6 tablespoons dry sherry
2/3 cup low-fat ricotta
2/3 cup plain yogurt
Dredge chicken in flour. Heat oil in skillet and brown chicken on both sides, about 7-10 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.
