Boursin Chicken

I have no idea how I stumbled on this recipe for chicken in Boursin sauce, but I'm sooooo happy I did! We love this dish - it's easy and quick (and the sauce is money).

Here's the recipe as written; I pretty much followed it except I omitted the onion and parsley, and substituted Boursin basil and chive flavored cheese. I was concerned that there aren't very many ingredients and I omitted 2 of them - wasn't sure if there would be enough flavor, but the basil and chive Boursin on its own was terrific. Also, I didn't cut the chicken in half, instead I butterflied the breasts so they were thinner and cooked quicker. We put the extra sauce on pasta, it would also be great on mashed potatoes or rice. Yum. 

• 2 large chicken breasts 
• 1/2 t. garlic powder
• salt and pepper to taste
• 1 T. olive oil
• 1 T. butter
• 1/2 medium onion, chopped
• 3/4 cup chicken broth 
• 1 (5.2 oz.) package of Boursin Fine Herbs & Garlic cheese, softened 
• 1-2 T. chopped parsley, optional

• Cut the chicken breasts in half lengthwise to get 4 thinner pieces. Season them with the garlic powder and some salt & pepper.
• Add the oil and butter to a skillet over medium-high heat and let it heat up for a few minutes. Cook the chicken for about 5-6 minutes/side or until cooked through, then transfer it to a plate.
• To the skillet, add the onions and sauté for about 5 minutes or until softened and lightly browned. If the pan seems dry, add a small splash more olive oil.
• Add the chicken broth and the Boursin cheese to the skillet. Stir until you've got a smooth sauce. Let it bubble for 5 minutes, then stir in the chopped parsley if using.
• Add the chicken (and any plate juices) back into the skillet and let it warm through for a couple of minutes. The sauce should be thicker by now (you can always cook it a bit longer if need be). If it's too thick, you can add another splash of chicken broth. 
• Season with salt & pepper if needed (I find the sauce fairly salty when using regular broth) and serve immediately.
  

  

  
  

  

  
  

  

  
  

  

  
  
  recipe found here at salt and lavender 
  
  

  2.28.23: TT: snickerdoodle white choc chip cookies

  
  

  2.28.22: tater tot sausage breakfast casserole

  
  

  2.28.21: 🔥 week 9

  
  

  2.28.20: make your own dryer sponges

  
  

  2.28.19: cucumber 'sushi' appetizer

  
  

  2.28.18: March step challenge

  
  

  2.28.17: tip for how to clean the oven window glass

  
  

  2.28.16: grilled steak and chicken salad