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!