Wednesday, February 22, 2012
Boursin Mushroom Chicken
(Sorry for the less than stellar picture, I know I keep saying that but typically I'm rushing to get dinner done while holding the baby so taking pictures has become a bit of a hassle lately. I'm hoping to get back to normal soon!)
After making this chicken marsala casserole I still had some mushrooms left and knew I wanted to make something quick and easy for dinner. My pinterest account is full of recipes I am dying to try so a quick search turned up this recipe and I was sold. I mean c'mon, cheesy mushroom sauce over chicken... yes, that sounds like something that would go over wonderfully in our house. I liked how the garlic and herb cheese perfectly flavored this dish but didn't completely overpower it. If I were to make it again I would double the sauce and serve it with mashed potatoes... just sayin'.
Source: Adapted from Baked Bree
2 boneless chicken breasts
1/2 tbsp olive oil
1/2 tbsp butter
1/2 cup sliced mushrooms
1/2 tsp dried minced onion
1/4 cup chicken broth
1/4 cup Boursin garlic and herb cheese
1 tsp dried parsley
1- Season your chicken with salt and pepper.
2- In a large nonstick skillet heat your oil. Add the chicken and cook until cooked through, remove to a plate and cover with foil.
3- Add butter. Add the mushrooms and let it all cook together, 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 absorbs/reduces. Add the cheese and parsley, stirring well.
4- Top the chicken with the sauce mix. Serve hot.