Poulet a La Moutarde
photo by AcadiaTwo
- Ready In:
- 32mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 680.38 g boneless skinless chicken thighs, cut into bite-size pieces
- 29.58 ml olive oil
- 1 onion, halved lengthwise and sliced thin crosswise
- 226.79 g mushroom, sliced thin
- 44.37-59.16 ml dry sherry
- 236.59 ml chicken broth
- 226.79 g cream cheese
- 22.18 ml spicy brown mustard
- 2-3 garlic cloves, very finely minced
- 3.69 ml dried thyme
- salt and pepper, to taste
- 14.79 ml fresh parsley, minced
-
Accompaniment
- rice or mashed potatoes
directions
- 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.
- In a large skillet, heat 1 tblsp of oil over high heat until hot but not smoking; brown chicken and transfer to a bowl.
- Heat remaining tblsp of oil until hot but not smoking and saute onions and mushrooms, stirring, for 2-3 minutes, or until golden.
- Add Sherry and deglaze skillet, stirring and scraping up brown bits.
- 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.
- Arrange noodles or rice or mashed potatoes on a platter, spoon chicken and sauce over and sprinkle with parsley.
- Bon appetit!
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Reviews
-
This was very good. It made a quick and enjoyable meal. I do believe that I would have enjoyed this more with white meat chicken. I did change up the cooking process a little; i.e., cooking the onions and garlic until done and then stirring in the mushrooms and chicken. It was served over medium shell pasta and served with an asparagus salad. Good luck in RSC.
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OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!
I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.
So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.
What did I do wrong?
Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.
I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time.
That's all for now.