Boursin Chicken
Description
If you want a special chicken recipe in a creamy, velvety sauce, this one is for you. It's easy, quick and flavorful with just a few ingredients and less than 30 minutes.
Ingredients
four - 5 oz. boneless, skinless chicken breasts (or 2 large breasts cut in half lengthwise)
2 T. extra virgin olive oil, divided
1 t. paprika
1 t. garlic powder
1 t. onion powder
1 t. kosher salt
1/4 t. black pepper
2 T. unsalted butter
1 medium shallot or 1/2 white onion, thinly sliced
3 garlic cloves, minced
5.2 oz. package Boursin cheese
1/2 c. chicken broth
1/4 c. white wine (or more chicken broth)
2 T. fresh parsley
parsley, chives, and/or Parmesan cheese, for garnish
Directions
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Pat the chicken dry on all sides with paper towels.
If the chicken breasts are larger than 4 oz., lay them flat on a cutting board; carefully slice the breasts in halves horizontally by holding the top of the chicken and cutting through the centers parallel to the cutting board.
Place the chicken in a medium bowl; drizzle with olive oil; toss quickly to coat the chicken; sprinkle with the paprika, onion powder, garlic powder, salt, and black pepper; toss to coat the chicken in the seasonings.
Add 1 T. oil in a large skillet over medium-high heat. When hot and shimmering, add the seasoned chicken; cook 3-4 minutes per side until deeply golden brown, crispy around the edges, and cooked all the way through. Remove the chicken when the internal temperature reaches about 160 degrees F to allow for 5 degrees of carryover cooking, since the target temperature is 165 degrees F. If the outside of the chicken is browning too much before the chicken is cooked all the way through, add 1-2 T. water at a time to the skillet. Remove the chicken to a platter or a cutting board.
Turn the heat down to medium; add the butter to the skillet; swirl around to cook and melt the butter. Add the shallots; cook to soften for 2-3 minutes; add the garlic; cook for 1 minute until fragrant.
Pour in the wine; scrape the brown bits off of the bottom to deglaze the skillet. Add the chicken broth; stir to combine; place the wheel of Boursin cheese in the center; stir until it's melted and the sauce thickens. Turn the heat down to low; stir in the fresh chopped parsley.
Add the chicken breasts back into the skillet with the sauce. Spoon the sauce on top of each piece of chicken.
Serve immediately with more chopped parsley, chives, or Parmesan cheese and favorite side dishes.
4 servings.