Boursin Chicken (2 of 150)

Recipe from Salt
and Lavender

It's chicken night here at Chez Jenn's. Tonight's recipe sounded very interesting to me. When I read the title I immediately thought of the Boursin cheese, which I love. It never ever crossed my mind to melt it into a creamy sauce! Brilliant. 

This is a quick to pull together meal and full of flavor. DO NOT salt your chicken too much though. The Boursin has enough salt really. I over salted my chicken...again. Maybe my new year's resolution is to not use salt! 

I'd make this again for sure. That Boursin melted into a nice creamy sauce. I really REALLY wanted to put it over pasta, but new year trying to not eat as many carbs in one sitting. 

Boursin Chicken

Recipe from Salt and Lavender

Serves 4

• 2 chicken breasts cut in half lengthwise
• 1/2 tsp garlic powder
• Salt & pepper to taste
• 1 T olive oil
• 1 T butter
• 1/2 medium onion chopped
• 3/4 c chicken broth
• 1 (5.2 oz/150g) package Boursin Fine Herbs & Garlic cheese softened
• 1-2 T chopped parsley to taste, 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.