Boursin Chicken

Tender chicken cooked with a velvety cheese sauce made easily with Boursin Cheese!

Course Company Dinner, Dinner

Cuisine American

Prep Time 10

Cook Time 19

Total Time 29

Servings

Calories 346kcal

Author Kathi & Rachel

2 tablespoons olive oil
4 boneless chicken breasts
1/4 cup white onion - minced
1/2 cup chicken stock - low sodium is recommended
5 ounce package Boursin Cheese Fine Herb and Garlic or make your own! Get the recipe here.
2 tablespoons Dijon mustard - if desired. Omit if you don't care for it.
parsley for garnish if desired

Heat olive oil in a large skillet to medium high heat.
Pat dry chicken breasts with a paper towel and lightly sprinkle salt and pepper on each side. (go light on the salt. Boursin is a bit salty)
Sear chicken breasts in skillet for 5-6 minute on each side or until the internal temp reacahes 165 degrees. Remove to a plate, cover with foil.
Reduce skillet heat to medium. Add another tablespoon of olive oil Saute the mince onion until soft. Add the chicken stock and simmer 3-5 minutes or until slightly reduced.
Add the Boursin cheese and Dijon mustard to the hot broth. Using a whisk stir until creamy. If you desire a thicker sauce continue to simmer for a few more minutes until reduced.
Place cooked chicken in with the sauce. Spoon sauce over chicken and heat through.
Serve with mashed potatoes and steamed vegetables if desired.