Dredge chicken in flour. Heat oil in skillet and
brown chicken on both sides, about 7-10 minutes. Stir
a little chicken broth into dry mustard and cornstarch
to make a paste. Then stir in the rest of the broth;
add pepper. When breasts are browned, remove and keep
warm; deglaze pan with sherry. Add mustard mixture,
return chicken to pan and cook until mixture thickens.
Process ricotta with yogurt until smooth. Remove
chicken when cooked; turn heat to very low and quickly
stir in ricotta mixture. Do not boil. Serve sauce
over chicken and sprinkle with parsley.
