Poulet a La Moutarde

Recipe by evelynathens
READY IN: 32mins




  • 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!