Boursin Chicken: A 30-Minute Skillet Dinner

Look for boneless‚ skinless chicken breasts of similar sizes to flatten even more before cooking to give equal doneness and texture when served with Garlic & Fine Herbs Boursin sauce and pan drippings‚ including garlic (an easy preparation technique)․

I dry the chicken before seasoning and cook in a large skillet over medium-high heat with olive oil and butter․ Cook single chicken breasts or cook in multiple batches to avoid steaming and charring the bottom of the chicken․ Pounding chicken breasts allows them to cook thoroughly without a raw center․

Once the chicken is out‚ lower the heat to cook the garlic․ Add broth to the pan to deglaze․ Stir to dislodge browned bits․ Add cream and cheese․ I stir thoroughly to make sure all cheese particles melt into the sauce․ Using a wooden spoon can help scrape dark bits from the sides and bottom of the pan․ Return the chicken to the pan when the sauce is thick enough to coat a spoon․

Fresh parsley accompanies the dish․ I often add spinach to the sauce to boost the number of leafy vegetables served with this dish․ Other additions might include sliced mushrooms and sun-dried tomatoes․ You can also serve cooked‚ sliced chicken with cooked penne or fettuccine and the sauce․ The sauce works well with pasta․