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Thursday, April 2, 2015

Poulet A La Moutarde

Total Time: 32 mins Preparation Time: 12 mins Cook Time: 20 mins

Ingredients

  • Servings: 4
  • 1 1/2 lbs boneless skinless chicken thighs, cut into bite-size pieces
  • 2 tablespoons olive oil
  • 1 onion, halved lengthwise and sliced thin crosswise
  • 1/2 lb mushroom, sliced thin
  • 3 -4 tablespoons dry sherry
  • 1 cup chicken broth
  • 8 ounces cream cheese
  • 1 1/2 tablespoons spicy brown mustard
  • 2 -3 garlic cloves, very finely minced
  • 3/4 teaspoon dried thyme
  • salt and pepper, to taste
  • 1 tablespoon fresh parsley, minced
  • cooked noodles or rice or mashed potatoes

Recipe

  • 1 i find it easier to cut my chicken into small pieces if it is only partially-thawed (if frozen), or i put it in the freezer for about an hour to firm it up, then cut.
  • 2 in a large skillet, heat 1 tblsp of oil over high heat until hot but not smoking; brown chicken and transfer to a bowl.
  • 3 heat remaining tblsp of oil until hot but not smoking and saute onions and mushrooms, stirring, for 2-3 minutes, or until golden.
  • 4 add sherry and deglaze skillet, stirring and scraping up brown bits.
  • 5 stir in broth, cream cheese, garlic, mustard and thyme. season with salt and pepper to suit your taste. boil gently for 3 minutes, whisking to incorporate cream cheese and mustard into sauce. add chicken and any juices that have collected in bowl and cook 8-10 minutes longer. taste and adjust seasoning.
  • 6 arrange noodles or rice or mashed potatoes on a platter, spoon chicken and sauce over and sprinkle with parsley.
  • 7 bon appetit!

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