Poulet A La Moutarde

Name: Poulet A La Moutarde
Ingredients: 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; Accompaniment; rice or mashed potatoes

14 ingredients

7 steps

Ingredients

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
Accompaniment
rice or mashed potatoes

Directions

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!