Recipe - Chicken And Broccoli With Lite Ricotta

2 tablespoon Olive oil
2 Chicken breast halves, bonel
Pieces
One fourth cup Onion, chopped
2 cup Broccoli florets,small
1 cup Chicken broth
1 Ricotta cheese,reduced fat
2 tablespoon Dijon mustard,country style
Salt and pepper
1 tablespoon Tarragon or parsley,freshmi
1 tablespoon Chives or scallions,freshmi

Here is a new twist on the old standby....something different,but truly
delicious! Heat oil in large skillet over medium heat. Add chicken and
onion; saute 2 to 3 minutes until chicken turns white. Add broccoli and
broth; simmer, covered, until chicken is cooked through, 5 minutes.
Transfer chicken and broccoli to bowl using slotted spoon; set aside and
cover to keep warm. Cook down pan juices until One fourth cup remains. In food
processor or blender, process rickety with mustard until smooth. Add pan
juices, season to taste with salt and pepper and stir in tarragon and
chives. Process until well mixed. Divide sauce between 4 plates. Spoon
chicken over sauce and sprinkle with herbs. Serve with rice or pasta.
Posted to MMRecipes Digest by "Robert Ellis" rpearson@snowcrest.net on
May 8, 1998