Ingredients

The following ingredients have 4 Servings
  • 2 chicken breasts (cut in half lengthwise)
  • 1/2 teaspoon garlic powder
  • Salt & pepper (to taste)
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1/2 medium onion (chopped)
  • 3/4 cup chicken broth ((use low sodium if sensitive to salt))
  • 1 (5.2 oz/150g) package Boursin Fine Herbs & Garlic cheese (softened)
  • 1-2 tablespoons chopped parsley (to taste, optional)

Instruction

  • 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.