Creamy Boursin Chicken

Photo from Little
Sunny Kitchen

A very easy recipe to be sure. And a very delicious recipe! 

I chopped my chicken into chunks instead of cutlets. I like to have bite size chicken instead of having to cut it. Weird I know. 

The boursin really adds a nice flavor to this. It makes a creamy sauce without any effort. 

Creamy Boursin Chicken

Recipe from Little Sunny Kitchen

Serves 4

• 1 ½ pounds chicken breasts skinless, boneless, and sliced into thin cutlets
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 1 cup chicken stock
• 1 5.2 ounce package Boursin Cheese garlic and fine herb flavor, or any flavor, softened
• ½ teaspoon Dijon mustard

Season the chicken cutlets with salt and pepper.

Heat olive oil in a skillet over medium high heat, and melt the butter.

Add the chicken to the skillet, and cook for 3-4 minutes per side or until cooked through (165°F/74°C Internal temp). Remove onto a plate, and cover with foil to keep warm.

Deglaze the skillet with a little chicken stock, then add the rest of the stock and let it simmer. When it starts simmering, add the boursin cheese and stir it with a spatula. As it’s warms up, it will melt into the stock and create a sauce. Stir in the Dijon mustard then simmer the sauce for a couple of minutes so it thickens (keep in mind that it will thicken even more as it cools down).

Add the chicken back in, spoon the sauce over the chicken and serve over mashed potatoes and broccoli or green beans.