Chicken
1-2 tsp. olive oil
1 tsp. dry mustard
1/2 c. chicken stock
1 tsp. cornstarch
Freshly ground pepper to taste
3 tbsp. dry sherry
1/3 c. low fat Ricotta cheese
1/3 c. plain, low fat yogurt

Dredge chicken breasts in flour, heat oil in skillet and brown chicken on both sides, 7 to 10 minutes. Stir a little chicken broth into dry mustard and cornstarch to make a paste. Then stir in the rest of the chicken stock. Add pepper. 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 (use blender or food processor). Remove chicken when cooked; turn heat to very low and quickly stir in ricotta mixture. Do not boil, serve sauce over chicken. Sprinkle with chopped parsley if desired. NOTE: If Ricotta is not available you can use dry curd cottage cheese.