Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Poulet a La Moutarde Recipe
    Lost? Site Map

    Poulet a La Moutarde

    Poulet a La Moutarde. Photo by AcadiaToo

    1/2 Photos of Poulet a La Moutarde

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    32 mins

    12 mins

    20 mins

    evelyn/athens's Note:

    Boneless, skinless chicken thighs napped generously with a rich, creamy mustardy sauce. Vraiment superbe!

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Accompaniment

    Directions:

    1. 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. 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. 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. 4
      Add Sherry and deglaze skillet, stirring and scraping up brown bits.
    5. 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. 6
      Arrange noodles or rice or mashed potatoes on a platter, spoon chicken and sauce over and sprinkle with parsley.
    7. 7
      Bon appetit!

    Ratings & Reviews:

    • on March 06, 2010

      55

      Delicious creamy chicken pasta dish! Loved how the flavors mingled. We also doubled the sauce which we sopped up with freshly made ABM bread. Thanks for creating this dish and good luck!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 06, 2010

      45

      This was very good. I doubled the sauce as we love our sauce. It was a very creamy flavorful dish. The only deviation was that I used sweet sherry. Good luck in the contest!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 06, 2010

      45

      I loved the chicken and sauce over egg noodles. It tasted so rich, the flavors blended well, and it makes a good use of the lowly chicken thigh :-)

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

    Advertisement

    Nutritional Facts for Poulet a La Moutarde

    Serving Size: 1 (399 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 547.9
     
    Calories from Fat 305
    55%
    Total Fat 33.9 g
    52%
    Saturated Fat 15.2 g
    76%
    Cholesterol 204.0 mg
    68%
    Sodium 575.9 mg
    23%
    Total Carbohydrate 9.0 g
    3%
    Dietary Fiber 1.2 g
    5%
    Sugars 3.0 g
    12%
    Protein 41.4 g
    82%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites