by Don
Ingredients
- 2 lbs of boneless, skinless chicken thighs
- 4 oz cream cheese, divided into eight chunks
- 3 tbsp Grey Poupon
- 2 medium-size onions, chopped
- water, enough to poach the chicken
- olive oil, enough to saute onions
Method
- Fill a frying pan with enough water to poach the chicken. Turn chicken part way through the poaching if you like.
- In a separate frying pan begin saute the onions until translucent.
- Once the chicken is cooked through, remove to a cutting board and cut into bite-sized pieces.
- Remove all but about a cup or two of the poaching water from the chicken pan. (Save the extra for some other recipe.) Add cream cheese to pan and heat over medium heat until it begins to melt into water. Mix in the mustard. Whisk till smooth. Add the onions, bring to a simmer.
- Return the chicken to the pan and simmer it in the sauce until the sauce has become as thick as you like.
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