Ingredients:
4 boneless, skinless chicken breasts
1 Tablespoon vegetable oil
1 cup sliced cremini mushrooms
1 Tablespoon butter
1 shallot, minced
1/2 cup white wine
1/4 cup Boursin cheese (Garlic and Fine Herbs flavor works well)
2 Tablespoons chopped parsley
Dry your chicken breasts with paper towels and season both sides generously with salt and pepper.
Heat a large skillet with the vegetable oil to medium-high heat. Place chicken in skillet and cook until brown, about 5 minutes. Flip over breasts and reduce heat to medium and cover. Cook about 15 minutes more or until the chicken is cooked through. Transfer to a plate and cover with tin foil to keep warm.
Add the mushrooms and butter to the pan. Then, add the shallot and cook until it begins to soften, about a minute.
Add the wine to the pan and scrape up all of the bits from the bottom of the pan. Cook until the liquid reduces significantly.
Take the pan off of the heat and whisk in the Boursin cheese and parsley. Season with salt and pepper.
Pour the Boursin sauce over the chicken.
1/4 cup Boursin cheese (Garlic and Fine Herbs flavor works well)
2 Tablespoons chopped parsley
Instructions:
Dry your chicken breasts with paper towels and season both sides generously with salt and pepper.
Heat a large skillet with the vegetable oil to medium-high heat. Place chicken in skillet and cook until brown, about 5 minutes. Flip over breasts and reduce heat to medium and cover. Cook about 15 minutes more or until the chicken is cooked through. Transfer to a plate and cover with tin foil to keep warm.
Add the mushrooms and butter to the pan. Then, add the shallot and cook until it begins to soften, about a minute.
Add the wine to the pan and scrape up all of the bits from the bottom of the pan. Cook until the liquid reduces significantly.
Take the pan off of the heat and whisk in the Boursin cheese and parsley. Season with salt and pepper.
Pour the Boursin sauce over the chicken.
(Adapted from bakedbree.com)
