Chicken Breasts With Green Chili Cream Sauce

Ingredients

• 1 to 2 tablespoons corn or canola oil
• 2 large chicken breasts
• skinned and boned
• about 2 pounds
• 1 large onion
• chopped
• 1 teaspoon minced garlic
• 1/2 cup chicken stock
• 1 cup canned mild green chilies
• 1 teaspoon ground coriander seed
• 1 teaspoon ground cumin
• 1/2 cup nonfat plain yogurt
• 1/2 cup low-fat ricotta
• 3 tablespons chopped fresh coriander

Instructions

1. Heat oil in skillet large enough to hold chicken and sauce.
2. Saute chicken until golden brown on both sides but do not cook through.
3. Remove chicken and set aside.
4. Saute onion and garlic in remaining oil until onion softens and begins to turn golden.
5. Stir in stock, chilies, ground coriander and cumin and cook 1 or 2 minutes.
6. Add chicken and spoon some sauce over; reduce heat, cover and cook about 10 minutes, until chicken is cooked through.
7. In food processor or blender process yogurt and ricotta to smooth paste.
8. When chicken is cooked, arrange on serving platter; spoon over sauce; top with ricotta-yogurt mixture and sprinkle with fresh coriander.