Ingredients
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1 1/2
-
2
-
1
-
1/2
-
3 - 4
-
1
-
8
-
1 1/2
-
2 - 3
-
3/4
-
-
1
-
-
-
Directions
Poulet a La Moutarde, Boneless, skinless chicken thighs napped generously with a rich, creamy mustardy sauce Vraiment superbe!
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Steps
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1
Done
|
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
Done
|
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
Done
|
Heat Remaining Tblsp of Oil Until Hot but not Smoking and Saute Onions and Mushrooms, Stirring, For 2-3 Minutes, or Until Golden. |
|
4
Done
|
Add Sherry and Deglaze Skillet, Stirring and Scraping Up Brown Bits. |
|
5
Done
|
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
Done
|
Arrange Noodles or Rice or Mashed Potatoes on a Platter, Spoon Chicken and Sauce Over and Sprinkle With Parsley. |
|
7
Done
|
Bon Appetit! |
