• 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

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

Broccoli and chicken, ho-hum. Add this sauce and it becomes yum-yum. I better post....I was never poetic!