| 1 | Wash and dry chicken breasts and cut in half. |
| 2 | Dredge in flour. |
| 3 | Heat oil in heavy pan and brown chicken on both sides, 7 to 10 minutes. |
| 4 | Stir a little chicken stock into dry mustard and cornstarch to make a paste. |
| 5 | Then, stir in the rest of chicken stock; add pepper. |
| 6 | Chop parsley, set aside. |
| 7 | When chicken breasts are browned, remove and keep warm; deglaze pan with sherry. |
| 8 | Add mustard mixture, return chicken to the pan and cook until mixture thickens. |
| 9 | Process ricotta cheese with yogurt until smooth. |
| 10 | Remove the chicken when cooked; turn heat to very low and quickly stir in ricotta mixture. |
| 11 | Do not boil. |
| 12 | Serve sauce over chicken, sprinkle with parsley. |
| 13 | Serves 2. |
