Poulet a La Moutarde

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

Step-by-step instructions

1. 1

   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. 2

   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. 3

   Heat remaining tblsp of oil until hot but not smoking and saute onions and mushrooms, stirring, for 2-3 minutes, or until golden.

4. 4

   Add Sherry and deglaze skillet, stirring and scraping up brown bits.

5. 5

   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. 6

   Arrange noodles or rice or mashed potatoes on a platter, spoon chicken and sauce over and sprinkle with parsley.

7. 7

   Bon appetit!