Creamy Boursin Chicken Recipe

Introduction

Creamy Boursin Chicken is a luxurious and flavorful dish that combines tender chicken breasts with a rich and creamy Boursin cheese sauce. This recipe is perfect for a special dinner or when you want to impress your guests with a gourmet meal. In this article, we’ll guide you through the step-by-step process of creating this indulgent dish.

Ingredients

For the Chicken:

• 4 boneless, skinless chicken breasts
• Salt and black pepper to taste
• 2 tablespoons olive oil
• 2 cloves garlic, minced

For the Boursin Sauce:

• 1 cup heavy cream
• 1/2 cup chicken broth
• 1 package (5.2 ounces) Boursin Garlic & Herb cheese
• 1/4 cup grated Parmesan cheese
• 1 teaspoon dried thyme
• Fresh parsley, for garnish

The Cooking Process

Cooking the Chicken

1. Season the chicken breasts with salt and black pepper on both sides.
2. In a large skillet, heat olive oil over medium-high heat.
3. Add the chicken breasts to the skillet and cook for about 6-8 minutes per side, or until they are cooked through and have a golden-brown crust.
4. Remove the cooked chicken from the skillet and set it aside.

Preparing the Boursin Sauce

1. In the same skillet, add minced garlic and sauté for about 1 minute until fragrant.
2. Pour in the heavy cream and chicken broth, stirring to combine.
3. Add the Boursin Garlic & Herb cheese and Parmesan cheese to the skillet.
4. Whisk the sauce continuously over medium heat until the cheeses have melted, and the sauce is smooth and creamy.
5. Sprinkle in the dried thyme and stir to incorporate.

Combining the Chicken and Sauce

1. Return the cooked chicken breasts to the skillet, nestling them into the creamy Boursin sauce.
2. Simmer the chicken in the sauce for an additional 2-3 minutes, allowing the flavors to meld and the chicken to heat through.

Serving Your Creamy Boursin Chicken

1. Garnish the dish with freshly chopped parsley for a pop of color and flavor.
2. Serve the Creamy Boursin Chicken hot, with your choice of sides such as mashed potatoes, steamed vegetables, or a fresh salad.

Conclusion

Creamy Boursin Chicken is the epitome of indulgence and comfort, making it a fantastic choice for a delightful meal at home. The combination of succulent chicken and the rich, creamy Boursin sauce is a match made in culinary heaven. Whether you’re cooking for a special occasion or just craving some gourmet comfort food, this recipe is sure to satisfy your taste buds.

FAQs

1. Can I use chicken thighs instead of chicken breasts?
   • Yes, you can use boneless, skinless chicken thighs for this recipe. They will also turn out delicious and tender.
2. What is Boursin cheese, and where can I find it?
   • Boursin cheese is a soft, creamy cheese that comes in various flavors. It’s typically available in the cheese section of most grocery stores.
3. Can I make the sauce ahead of time and reheat it?
   • Yes, you can make the Boursin sauce ahead of time and gently reheat it on the stove, adding a little extra cream or chicken broth if needed to maintain the desired consistency.
4. Is this dish very garlicky with the Boursin cheese?
   • The Boursin Garlic & Herb cheese does add a garlic flavor, but it’s not overwhelmingly garlicky. If you’re sensitive to garlic, you can adjust the amount of cheese to your liking.
5. What wine pairs well with Creamy Boursin Chicken?
   • A crisp white wine like Chardonnay or Sauvignon Blanc complements the creamy sauce and chicken beautifully.

Source: chefjar.com

Yield: 4

Chicken Marsala recipe

Print

Chicken Marsala is a classic Italian-American dish that combines tender chicken breasts with a rich and savory Marsala wine sauce. This dish is perfect for a special dinner or an elegant meal with friends and family. The flavorful combination of mushrooms, garlic, and Marsala wine creates a sauce that is both luxurious and comforting. Once you try this recipe, it will quickly become one of your favorites.

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Ingredients

• 1½ lbs chicken breast cutlets skinless & boneless, pounded to ¼-inch thick
• ▢4 tablespoons all-purpose flour for dredging
• ▢salt and freshly ground black pepper
• ▢4 tablespoons extra-virgin olive oil plus more as needed
• ▢4 oz Pancetta medium, chopped
• ▢1 onion chopped
• ▢8 oz brown mushrooms sliced
• ▢3 cloves garlic minced
• For The Sauce
• ▢1 tablespoon All-purpose flour
• ▢¾ cup sweet Marsala wine
• ▢¾ cup chicken stock
• ▢2 tablespoons unsalted butter
• ▢flat-leaf parsley chopped

Instructions

• Remove the chicken from the fridge 20-30 minutes before you plan to cook and season well with salt. Leave to come to room temperature.
• Heat the oil over medium-high flame in a large skillet or frying pan. When the oil is hot, dredge both sides of the chicken pieces in the seasoned flour, shake off the excess, and add to the pan.
• Fry until golden, flip and repeat on the other side. Do this in batches to keep from overcrowding the pan. Remove the chicken to a large platter in a single layer to keep warm.
• Lower the heat to medium and add the Pancetta to the same pan and cook until crisp. Using a slotted spoon, remove the Pancetta from the pan onto a plate lined with paper towels.
• Add the onions to the pan and cook until softened. Add the mushrooms and saute until they are nicely browned and their moisture has evaporated.
• Add the garlic and cook another minute. Season with salt and pepper and coat in 1 tablespoon of flour.
• Raise the heat to high. Add the Marsala to the pan, bring to a boil and cook down for a minute to cook out the alcohol. Add the chicken stock and cook for another 3 minutes to thicken the sauce slightly.
• Stir in the butter and parsley. Return the chicken and Pancetta to the pan; simmer for 1 to 2 minutes to heat the chicken through.
• Taste for seasoning and season with salt as needed before serving.