CHICKEN WITH BOURSIN MUSHROOM SAUCE

Serves: 4

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CHICKEN WITH BOURSIN MUSHROOM SAUCE

Ready in: 50 MinTotal time: 50 Min

A quick dinner filled with creamy, umami flavor. Chef’s Tip: Always keep a log of Boursin on hand…whether it’s for a last-minute cheese plate, a creamy sauce for chicken or pasta, or a fast stuffing for dried dates (the perfect cocktail snack), you’ll be able to create something scrumptious on a whim!

Ingredients

• 4 boneless, skinless chicken breasts – pounded thin
• 2 tablespoons olive oil
• 3 tablespoons unsalted good-quality butter
• 1 shallot, thinly sliced
• 1 cup cremini mushrooms, sliced
• 2 cups sliced white button mushrooms
• 1/2 cup dry white wine
• 1 teaspoon stone ground mustard
• 1/2 cup crumbled Boursin cheese (Garlic & Fine Herbs)
• 2 Tablespoons freshly chopped parsley
• Salt and pepper, to taste

Instructions

1. Rinse and dry the chicken breasts and season well with salt and pepper. Heat 2 tablespoons of olive oil with 1 tablespoon of butter in a large sauté pan. Add the chicken breasts and brown them on both sides for about 2 to 3 minutes per side, depending on the thickness. Transfer to a plate and cover with aluminum foil to keep warm.
2. To the same pan, add the remaining butter. Add the shallot and sauté over medium heat until translucent. Increase the heat to medium-high and add the creminis and white mushrooms to the pan. Sauté the mushrooms, stirring often, until golden, then season with salt and pepper. (Adding salt to mushrooms too early makes them soggy!).
3. Add the wine and mustard to the pan and scrape up the bits from the bottom of the pan. Cook until the wine is reduced by half. Reduce the heat to low and whisk in the Boursin cheese and parsley. Add the chicken back to the pan and coat it with the sauce. Once the chicken is heated through, serve immediately.

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