Creamy Boursin Chicken - Little Sunny Kitchen

Prep Time 5

Cook Time 25

Total Time 30

▢ 1 ½ pounds (650g) chicken breasts skinless, boneless, and sliced into thin cutlets
▢ ½ teaspoon salt
▢ ¼ teaspoon ground black pepper
▢ 1 tablespoon olive oil
▢ 1 tablespoon unsalted butter
▢ 1 cup chicken stock
▢ 1 5.2 ounce (150g) package Boursin Cheese garlic and fine herb flavor, or any flavor, softened
▢ ½ teaspoon Dijon mustard

Season the chicken cutlets with salt and pepper.
Heat olive oil in a skillet over medium high heat, and melt the butter.
Add the chicken to the skillet, and cook for 3-4 minutes per side or until cooked through (165°F/74°C Internal temp). Remove onto a plate, and cover with foil to keep warm.
Deglaze the skillet with a little chicken stock, then add the rest of the stock and let it simmer. When it starts simmering, add the boursin cheese and stir it with a spatula. As it’s warms up, it will melt into the stock and create a sauce. Stir in the Dijon mustard then simmer the sauce for a couple of minutes so it thickens (keep in mind that it will thicken even more as it cools down).
Add the chicken back in, spoon the sauce over the chicken and serve over mashed potatoes and broccoli or green beans.

Boursin cheese is salted, so you may find that you don’t need to add as much salt as you’d normally add to chicken. Start with just a little salt, and taste and adjust the seasonings as you cook. You may want to use unsalted butter and low sodium stock as well so you have more control over the saltiness of the dish.
The Boursin sauce will thicken more as it cools down, so don't worry too much if it doesn't get super thick in the pan.
To Store: Keep leftovers in an airtight container in the fridge for up to 3 days. I don't recommend freezing this recipe as the cream sauce will separate.