Chicken with Boursin Mushroom Sauce
2018-03-26 16:31:03
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Nutrition Facts
Serving Size
0g
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 4 boneless, skinless chicken breasts (the original recipe called for bone-in, skin-on)
- salt and pepper
- 1 tablespoon vegetable oil
- 1 cup cremini mushrooms (you can easily double this)
- 1 tablespoon butter
- 1 minced shallot
- ½ cup white wine
- ¼ cup crumbled Boursin cheese (Garlic and Fine Herbs) Don't be afraid to use more.
- 2 tablespoons chopped parsley
Instructions
- Dry your chicken breasts with paper towels and season well with salt and pepper. Flip them over and season the other side.
- Braise chicken in a large skillet over medium-high heat. Cook until brown and turn over, about 5 minutes. Flip over and reduce heat to medium and cover. Cook about 15 minutes more or until the chicken reaches 160 degrees. Transfer to a plate and cover with aluminum foil to keep warm. Add the mushrooms and butter to the pan.
- 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 wine cooks almost all of the way out.
- 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. I served the chicken over orzo. Rice pilaf or cous-cous are good substitutes.
Notes
- I made this last in January 2021
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