2 boneless half chicken breasts (about 3/4 lb.), cut in 1 inch pieces
2 tbsp. olive oil
1/4 c. chopped onion
2 c. broccoli florets
1 c. chicken broth
1 container ricotta cheese (15 oz.)
2 tbsp. Dijon mustard
1 tbsp. minced fresh tarragon
Salt
Ground black pepper

In large deep skillet, brown chicken in oil. Add onion, saute until tender. Add broccoli and broth. Simmer about 10 minutes until chicken is tender. Remove chicken and broccoli. Reduce pan juices to 1/4 cup.

In food processor or blender, process ricotta, mustard and pan juices until smooth and creamy. Add tarragon, salt and pepper and combine with chicken and broccoli. Makes 4 to 6 servings.