Chicken with Creamy Mustard Sauce #Recipe @PegCochran (Margaret Loudon)

 

Have you ever looked in the fridge and thought "I really want to use up that last bit of cream cheese" and then gone searching for an appropriate recipe?  Or think, hmmm, I have chicken and cream cheese--how can I put those two together?  This dish is adapted from numerous similar recipes online. Many had mushrooms, which I didn't have. Ditto wine.  Some didn't have shallots but I thought they added to the final dish. This is what I ended up with!  I didn't make 2 lbs. of chicken for two people so I reduced that quantity but kept the quantity of the sauce the same. I imagine this could be made with bone-in chicken thighs as well--the cooking time would just need to be extended. P.S. It was delicious and so quick and easy!

2 pounds boneless, skinless chicken breasts or boneless, skinless chicken thighs

Salt & pepper to taste

Garlic powder to taste

3 tablespoons olive oil

2 tablespoons butter

Shallots, diced (to taste or use a small onion)

1 cup chicken broth

4 oz cream cheese from a block, room temperature, cubed

2 teaspoons mustard of your choice – Dijon, spicy brown -- more if you like it spicier

 

Slice chicken breast in half horizontally to create two cutlets if using.  (No need to do anything to the boneless, skinless chicken thighs.) Season both sides of the chicken with salt, pepper and garlic powder.  

 

In a large skillet, heat oil over medium heat. Cook chicken until cooked through and it reaches a temperature of 165 degrees.

 

 

 

Remove chicken and tent with aluminum foil to keep warm. 

 

 

Add the butter to the skillet and melt. 

 

Saute shallot or onions until soft.

 

 

 

Add the chicken broth to the pan to deglaze it, scraping up any browned bits from the bottom of the skillet.   

  

 

Bring the broth to a simmer and whisk in cream cheese. Continue whisking until all the cream cheese has melted.

 

Add mustard and continue to simmer until sauce starts to thicken, stirring frequently. Add salt and pepper to taste.

 

Return chicken to the pan and coat with the sauce.

 

 

 

 COVER REVEAL!

Have you seen the cover of the fourth book in my Open Book Series, A Deadly Dedication?  Isn't it gorgeous.  If you haven't read the series the cat on the cover is Mrs. Danvers--named for the evil housekeeper in Rebecca.  Perfect for a Gothic novelist, don't you think?

 

 

When murder taints writer-in-residence Penelope Parish’s charming British bookshop, she must follow the clues to catch a killer before tempers boil over.
 
Penelope Parish thought she’d turned the page on her amateur sleuthing days but when the owner of Upper Chumley-on-Stokes’ proposed first high-end gourmet shop is poisoned, the American novelist starts to wonder if she and her quaint British town are in for another rewrite. It turns out that not everyone was a fan of Simeon Foster’s farm-sourced charcuterie and imported pastries—many of the locals were outraged by the potential new competition.
 
With a full menu of suspects on her hands, this just might be Penelope’s toughest case yet. Luckily, her friends at the Open Book are there to help with every twist of the poisoned pen.

AVAILABLE FOR PRE-ORDER NOW! A DEADLY DEDICATION, OPEN BOOK #4

TO PRE-ORDER:

AMAZON

BARNES & NOBLE

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