Chicken With Boursin Cheese Sauce

Chicken With Boursin Cheese Sauce
Chicken With Boursin Cheese Sauce. Photo: Diana Rattray
  • 30 mins
  • Prep: 10 mins,
  • Cook: 20 mins
  • Yield: Serves 4

This easy chicken is tasty with rice, or use the pasta of your choice. Feel free to use sliced asparagus instead of peas, or use another vegetable.

What You'll Need

  • 4 chicken breast halves, boneless, without skin
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • Salt and pepper
  • 6 ounces sliced baby portabella or button mushrooms
  • 3/4 cup chicken broth
  • 1 container (4 1/2 to 5 1/2 ounces) light or regular boursin cheese with garlic and herbs
  • 1 cup frozen small peas, thawed
  • 8 to 12 grape or cherry tomatoes, halved
  • 1 tablespoon chopped fresh parsley
  • Hot cooked fettuccine or other pasta, or rice

How to Make It

Wash chicken breast halves; pat dry. Put chicken between sheets of plastic and pound gently to an even thickness. Sprinkle with salt and pepper.

In a large skillet, heat olive oil and butter over medium heat. Add chicken and cook for 5 to 7 minutes on each side, or until browned and cooked through. Remove to a plate and keep warm.

Add the mushrooms to the same skillet and sauté until tender. Add the chicken broth and thawed peas.

Simmer for 1 to 2 minutes. Stir in the Boursin cheese until well blended. Add the chicken and tomatoes; stir to blend, cover, and heat through. Remove from heat. Sprinkle with parsley, if desired. Serve over hot cooked fettuccine or similar pasta.

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