Chicken In Mustard “Cream” Sauce
Chicken In Mustard “Cream” Sauce, a main dish recipe with simple ingredients and a clear step-by-step method. Home cooking from the Soumac recipe library.
Chicken In Mustard “Cream” Sauce
Ingredients
- 4 Boneless skinless chicken br
- 3 tb Flour
- 2 tb Olive oil
- 1 c Chicken broth
- 2 ts Dry mustard
- 2 ts Cornstarch
- Pepper 2 tb Fresh parsley; chopped
- 6 tb Dry sherry
- 2/3 c Ricotta cheese; low-fat
- 2/3 c Plain yogurt
Method
- 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. —–.
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