Yield: 2 servings

12 oz Chicken breasts,boneless and skinless
Freshly ground black pepper 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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