Chicken In Mustard Cream Sauce Recipe
Yield: 2 servingsRecipe by luhu.jp
Ingredients:
12 ounce: Chicken breasts, boneless and
Freshly ground black pepper,
-skinless,
-to taste,
2 tbsp: Flour,
2 tbsp: Chopped fresh parsley,
1: To 2, tbsp. olive oil
3 tbsp: Dry sherry,
1/2 cup: Chicken stock,
1/3 cup: Ricotta cheese,
1/2: To 1, tsp. dry mustard
1/3 cup: Plain yogurt,
1 tsp: Cornstarch,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp
Tags
Poultry