POULET A LA MOUTARDE

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Poulet a La Moutarde image

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

Provided by evelynathens

Categories     Very Low Carbs

Time 32m

Yield 4 serving(s)

Number Of Ingredients 13

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

Steps:

  • 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!

Nutrition Facts : Calories 547.9, Fat 34, SaturatedFat 15.2, Cholesterol 204, Sodium 575.9, Carbohydrate 9.1, Fiber 1.3, Sugar 3, Protein 41.5

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