---------- Recipe via Meal-Master (tm) v8.03
  
       Title: CHICKEN IN MUSTARD “CREAM” SAUCE
  Categories: Poultry
       Yield: 1 Servings
  
       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
  
   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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