Creamy Boursin Chicken
4 standard portions
Source field check Β· Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 1/2 pounds (650g) chicken breasts (skinless, boneless, and sliced into thin cutlets)
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 cup chicken stock
- 1 5.2 ounce (150g) package Boursin Cheese (garlic and fine herb flavor, or any flavor, softened)
- 1/2 teaspoon Dijon mustard
Method
- 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 (165Β°F/74Β°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 itβs 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.