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Sauce was watery and not as seasoned as I would like. Maybe a little more mustard. Cooked for 6 hours with pork kielbasa (couldn't find andoulle at Vons) but had to take sauce and thicken with cornstarch on the stovetop. Served on rice. Andrew really liked but wouldn't use the same sausage or at least cook the sausage for as long.
1 1/2 lbs boneless skinless chicken breasts
1 package andoulle sausage (Or you can use smoked sausage, kielbasa, use what you like most)
1 8 oz package cream cheese, room temperature
1 cup chicken stock
1/2 cup white wine (you can also sub this with beer or chicken stock)
3 gloves of garlic minced
1 small yellow onion diced
2 tbs grainy mustard
1/2 tsp salt
scallions for garnish
serve over white rice or buttered noodles
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1st Keep
 mondobff
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