Thursday, March 29, 2012

Boursin Mushroom Chicken

I’m sure you’ve seen this somewhere on the blogosphere as of late; I know I have, hence why I am sharing it with you today. I am honestly ashamed to admit I had never tried or really heard of Boursin cheese until I saw this recipe a few weeks ago, well, being a cheese lover I can admit that I was intrigued.

It was a really easy recipe to throw together, it created a flavorful sauce that Baby Cakes loved. For the sake of being honest I am going to keep it just that, honest. I wouldn't make it again unless Baby Cakes really wanted me to. It would make for a great companies coming for dinner dish but I wasn't personally crazy about it. Who knows though, it could have been because I'm sick. So, I might have to revisit it sometime in the future.

Boursin Mushroom Chicken
recipe from Stephanie Cooks

2 boneless chicken breasts
1/2 tablespoon olive oil
1/2 tablespoon butter
1/2 cup sliced mushrooms
1/2 teaspoon dried minced onion
1/4 cup chicken broth
1/4 cup boursin garlic and herb cheese
1 teaspoon dried parsley

Season your chicken with salt and pepper.

In a large nonstick skillet heat your oil. Add the chicken and cook until cooked through, remove to a plate and cover with foil.

Melt the butter to the same pan and add the mushrooms, cook about 2-3 minutes. Add the minced onion and cook an additional 2-3 minutes. Add the chicken broth to the pan, cooking until most of the broth reduces. Add the cheese and parsley, stirring well.

Top the chicken with the sauce mix. Serve hot.

Just like the previous poster said it would be good served with mashed potatoes and extra sauce.

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