Ingredients
-
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
-
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
-
-
1/2 lb mushroom, sliced thin
Instructions
- 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!