Boursin Chicken with Mushrooms and Onions
This is the perfect comfort meal to make on a cold Fall or Winter night. Pair it with a nice glass of Chardonnay and you have yourself an elegant night!
Ingredients
- 2 Chicken Breasts cut in half lengthwise
- 1/2 tsp Garlic Powder
- Salt & Pepper to taste
- 1 Tbsp Olive Oil
- 1 Tbsp Butter
- 1 medium Onion sliced thin
- 12 oz Mushrooms cremini or white mushrooms, sliced
- 3/4 cup Chicken Broth
- 1 package Boursin Fine Herb and Cheese softened to room temperature
- 2 Tbsp Parsley
Instructions
- Cut the chicken breasts in half lengthwise to get 4 thinner pieces. I like to pound them to get them flat and all the same but it's up to you! 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 mushrooms and sauté for about 10 minutes or until softened and lightly browned / caramelized. Remove from pan and place with chicken.
- Add the chicken broth and the Boursin cheese to the skillet. Stir until you've got a smooth sauce. Add back in the mushrooms and onions. Let it bubble for 5 minutes, then stir in the chopped parsley if using.
- Add the chicken 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.
- Enjoy!