0 0
Poulet a La Moutarde

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
1 1⁄2 lbs boneless skinless chicken thighs, cut into bite-size pieces
2 tablespoons olive oil
1 onion, halved lengthwise and sliced thin crosswise
1⁄2 lb mushroom, sliced thin
3 -4 tablespoons dry sherry
1 cup chicken broth
8 ounces cream cheese
1 1⁄2 tablespoons spicy brown mustard
2 -3 garlic cloves, very finely minced
3⁄4 teaspoon dried thyme
salt and pepper, to taste
1 tablespoon fresh parsley, minced
rice or mashed potatoes

Nutritional information

547.9
Calories
305 g
Calories From Fat
34 g
Total Fat
15.2 g
Saturated Fat
204 mg
Cholesterol
575.9 mg
Sodium
9.1 g
Carbs
1.3 g
Dietary Fiber
3 g
Sugars
41.5 g
Protein
399g
Serving Size

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Poulet a La Moutarde

Another fantastic recipe - Powered By KETO4X.COM

Cuisine:
  • 32mins
  • Serves 4

Ingredients

Directions

Share

Prep Time: 20 m   |   Cook Time: 32mins   |  Serves: 4

Poulet a La Moutarde, Boneless, skinless chicken thighs napped generously with a rich, creamy mustardy sauce Vraiment superbe!”

 

_________________________________________________________________________________________
Find inspiration with over 300,000+ recipes.  Powered by KETO4X home of the 30-Day Weight Loss challenge.
_________________________________________________________________________________________

Steps

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!

8
Done
9
Done
10
Done
11
Done
12
Done
13
Done
14
Done
15
Done

evelynathens

Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
Featured Image
previous
Scallop Escabache With Cucumber And…
This is a really delicious rice and a complete meal ready in a flash. I was not sure what type of rice to use
next
Egyptian Rice
Featured Image
previous
Scallop Escabache With Cucumber And…
This is a really delicious rice and a complete meal ready in a flash. I was not sure what type of rice to use
next
Egyptian Rice

Add Your Comment