What if I told you a wheel of Boursin cheese is all it takes to make a delicious dinner in no time? I speak no lies here! Tender, pan-seared chicken is swaddled in a rich and creamy sauce made easy by Boursin. With only a few ingredients, this recipe is easy enough for a quickie weeknight dinner.
INGREDIENTS:
2 chicken breasts, pounded and thinly sliced
1/2 tsp paprika
1/4 tsp oregano, thyme, garlic powder, salt, black pepper
1 tbsp olive oil
1 tbsp butter
1 onion, finely diced
1 cup chicken broth
1/2 cup white wine (optional)
1 Boursin cheese with herbs
1 tsp Dijon mustard
PREPARATION:
-
Heat 2 tablespoons olive oil in large pan over medium heat. While the pan heats up, generously season both sides of each chicken breast with salt, pepper and seasonings above.
-
When oil is hot and shimmering, add chicken breast. Pan-sear chicken 4 minutes, then flip and add another tablespoon of oil. Sear chicken another 4 minutes until cooked-through and no longer pink.
-
Transfer fully-cooked chicken breasts to plate and set aside. Add butter and onions to pan let the onions sweat.
-
Pour ½ cup white wine (or ½ cup chicken broth) into hot skillet to deglaze, scraping up any stuck bits of chicken with spatula. Raise heat under skillet and bring liquid to boil, then add 1 cup chicken broth. Cook liquid until reduced by approximately 50%.
-
Once liquid has reduced by half, add Boursin cheese wheel and Dijon mustard. Whisk cheese into liquid until cheese has melted completely.
-
Return cooked chicken to pan and spoon sauce over chicken, cooking only until chicken is warmed-through. Garnish with chopped chives if you’re feeling fancy and serve warm with copious Boursin sauce over mashed potatoes, pasta, mashed cauliflower or rice.
