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Chicken & Broccoli w/Ricotta Sauce




Source of Recipe


Tony Blakemore


List of Ingredients




2 tbsp olive oil
2 chicken breast halves without skin
1/4 cup onion
2 cups broccoli florets
1 cup chicken broth
1 lb ricotta cheese
2 tbsp dijon mustard
1 tbsp fresh tarragon -- chopped
1 tbsp fresh chives -- minced


Recipe



Heat oil in large skillet over medium heat. Add chicken and onion. Saute 2 to 3 minutes or until chicken turns white. Add broccoli and broth. Simmer, covered, 5 minutes or until chicken is cooked through. Transfer chicken and broccoli to bowl. Set aside. Keep warm. Cook down pan juices until 1/4 cup remains. In food processor, process ricotta with mustard until smooth. Add pan juices. Season to taste with salt and pepper. Stir in tarragon and chives. Process until well mixed. Divide sauce between 4 plates. Place chicken over sauce and sprinkle with herbs.

SERVES 4

Per Serving (excluding unknown items): 352 Calories; 23g Fat (58.9% calories from fat); 29g Protein; 7g Carbohydrate; 1g Dietary Fiber; 92mg Cholesterol; 429mg Sodium.


Exchanges: 4 Lean Meat; 1/2 Vegetable; 3 Fat; 0 Other Carbohydrates.