Chunky Chicken in Dijon Cheddar Sauce

Submitted by Deantini

"Quick preparation, approx 30 minutes and you can cook your side while prepping the chicken and sauce"

 

• Ready In: 30mins
• Ingredients: 14
• Serves: 4

ingredients

• 1 lb boneless chicken thighs (or boneless chicken breasts)
• 1 tablespoon vegetable oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon pepper
• 1⁄4 teaspoon dried thyme
• 3 tablespoons all-purpose flour
• 1 1⁄2 cups milk
• 2 tablespoons Dijon mustard
• 1 dash hot pepper sauce
• 1 cup old cheddar cheese, shredded (extra old is better)
• 1⁄4 cup sweet red pepper, finely diced (or green pepper)
• 1⁄4 cup fresh parsley, minched

directions

1. Cut chicken into bite-size pieces. In large skillet, heat oil over medium-high heat; brown chicken. Transfer to plate.
2. Drain fat from pan. Fry onion, garlic, salt, pepper and thyme over medium heat, stirring often, until softened, 5 minutes.
3. Sprinkle with flour; cook, stirring, for 1 minute. Whisk in milk; cook, whisking, until thickened, about 5 minutes. Stir in mustard and hot pepper sauce.
4. Return chicken and any juices to pan; cover and simmer until juices run clear when chicken is pierced, about 10 minutes.
5. Add cheese and half each of the red pepper and parsley; stir until cheese is melted. Sprinkle each serving with remaining red pepper and parsley.