Chicken In Mustard Cream Sauce

Ingredients:

12 oz Chicken breasts,boneless and
-skinless
2 tb Flour
1 To 2 - tbsp. olive oil
1/2 c Chicken stock
1/2 To 1 - tsp. dry mustard
1 ts Cornstarch
Freshly ground black pepper
-to taste
2 tb Chopped fresh parsley
3 tb Dry sherry
1/3 c Ricotta cheese
1/3 c Plain yogurt

Method:

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.