Chicken In Mustard "cream" Sauce

Ingredients

4 chicken br
3 tb flour
2 tb olive oil
1 c chicken broth
2 ts dry mustard
2 ts cornstarch
2 tb parsley
6 tb dry sherry
5/8 c ricotta cheese
5/8 c yogurt

Instructions

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. ----