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Add a photoServings: 4
Ingredients
- 2 Tbsp. Extra virgin olive oil
- 2 x Chicken breast halves, bonel Pcs
- 1/4 c. Onion, minced
- 2 c. Broccoli florets,small
- 1 c. Chicken broth
- 1 x Ricotta cheese,reduced fat
- 2 Tbsp. Dijon mustard,country style Salt and pepper
- 1 Tbsp. Tarragon or possibly parsley,fresh-mi
- 1 Tbsp. Chives or possibly scallions,fresh-mi
Directions
- Here is a new twist on the old standby....something different,but truly delicious! Heat oil in large skillet over medium heat. Add in chicken and onion; saute/fry 2 to 3 min till chicken turns white. Add in broccoli and broth; simmer, covered, till chicken is cooked through, 5 min.
- Transfer chicken and broccoli to bowl using slotted spoon; set aside and cover to keep hot. Cook down pan juices till 1/4 c. remains. In food processor or possibly blender, process rickety with mustard till smooth. Add in pan juices, season to taste with salt and pepper and stir in tarragon and chives. Process till well mixed. Divide sauce between 4 plates. Spoon chicken over sauce and sprinkle with herbs. Serve with rice or possibly pasta.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 212g | |
| Recipe makes 4 servings | |
| Calories 251 | |
| Calories from Fat 151 | 60% |
| Total Fat 16.9g | 21% |
| Saturated Fat 4.88g | 20% |
| Trans Fat 0.08g | |
| Cholesterol 57mg | 19% |
| Sodium 264mg | 11% |
| Potassium 365mg | 10% |
| Total Carbs 4.89g | 1% |
| Dietary Fiber 1.4g | 5% |
| Sugars 1.04g | 1% |
| Protein 19.92g | 32% |
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