Boursin Chicken

Not flavorful at all but moist

Very tasty and easy. I did make additions. Since I brined the breasts and my chicken broth was low sodium I omitted all additional salt. Turned out to be a good call. I added Mushrooms, spinach and 1/2 cup of white wine. I also only cooked the breasts for about 3 minutes a side. Then put on a plate in a 200° degree oven to keep warm. Between the oven and simmering in the sauce at the end for maybe another 2 minutes they finished cooking and were super moist.

Boursin makes a good sauce. Will make it again with more sauce so I can add more vegetables.

Instructions Cut the chicken breasts in half lengthwise to get 4 thinner pieces. Season them with the garlic powder and some salt & pepper. Add the oil and butter to a skillet over medium-high heat and let it heat up for a few minutes. Cook the chicken for about 5-6 minutes/side or until cooked through, then transfer it to a plate. To the skillet, add the onions and sauté for about 5 minutes or until softened and lightly browned. If the pan seems dry, add a small splash more olive oil. Add the chicken broth and the Boursin cheese to the skillet. Stir until you've got a smooth sauce. Let it bubble for 5 minutes, then stir in the chopped parsley if using. Add the chicken (and any plate juices) back into the skillet and let it warm through for a couple of minutes. The sauce should be thicker by now (you can always cook it a bit longer if need be). If it's too thick, you can add another splash of chicken broth. Season with salt & pepper if needed (I find the sauce fairly salty when using regular broth) and serve immediately.