| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Low-cal, Main dish | 4 | Servings | |
INGREDIENTS
| 2 | tb | Olive oil |
| 2 | Chicken breast halves, bonel | |
| Pieces | ||
| 1/4 | c | Onion, chopped |
| 2 | c | Broccoli florets,small |
| 1 | c | Chicken broth |
| 1 | Ricotta cheese,reduced fat | |
| 2 | tb | Dijon mustard,country style |
| Salt and pepper | ||
| 1 | tb | Tarragon or parsley,fresh-mi |
| 1 | tb | Chives or scallions,fresh-mi |
INSTRUCTIONS
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 1/4 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 MM-Recipes Digest by "Robert Ellis" <rpearson@snowcrest.net> on May 8, 1998
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