Chicken with Boursin Mushroom sauce
- 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
- 1 Tablespoon butter
- 1 minced shallot
- 1/2 cup white wine
- 1/4 cup crumbled Boursin cheese (Garlic and Fine Herbs)
- 2 Tablespoons chopped parsley
Dry your chicken breasts with paper towels and season well with salt and pepper. Flip them over and season the other side.
Pretend this a picture of chicken cooking 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 tin foil to keep warm. (If you used chicken with skin, pour out all but 1 Tablespoon of the fat.) 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.
Look how brown and gorgeous they are.
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 with simple steamed green beans and a rice pilaf. There you have a perfect, quick, chicken recipe that took all of 30 minutes to get on the table. And it is delicious.