When I was in law school, I was one of the managing editors of our law review. Part of this job entailed waking up obscenely early in the morning on weekends and editing articles line by line in the basement of the library. One of the best parts of this job (other than the excellent company… hi Nicole! hi Mike!) was that we’d usually stuff ourselves with fresh bagels slathered with Boursin cream cheese.
I had never heard of Boursin cheese before then and I developed an obsession with the stuff. It has a soft, crumbly texture like goat cheese, but it tastes like scallion cream cheese. Only much lighter.
The other day I was craving some and, as I’m staying away from bagels at the moment, I searched around for a suitable recipe. This one is slightly adapted from Baked Bree’s Chicken with Boursin Mushroom Sauce and it is absolutely heavenly. The velvety sauce would be good on anything, but it really shines against juicy chicken breasts.
You’ll need:
- 6 boneless, skinless chicken breasts
- salt and pepper
- 1 tbsp extra virgin olive oil
- 1 pkg baby bella mushrooms, sliced
- 4 tbsp butter
- 1 thinly sliced shallot
- 1 cup white wine
- 1 pkg Boursin Garlic and Fine Herbs cheese
- 2 tbsp dried parsley
Season chicken breasts with salt and pepper on both sides.
Slice your shallot and mushrooms and set aside your Boursin cheese and butter.
Add extra virgin olive oil to a large skillet and cook the chicken breasts on high heat for 5 minutes. Flip the chicken breasts over, reduce heat to medium, cover and cook for an additional 15 minutes. The chicken should be fully cooked at this point. Remove chicken from the skillet, put on a plate, and cover with foil to keep warm.
Add the mushrooms, butter, and shallots to the same skillet the chicken breasts were in.
Cook for about 5 minutes, until the mushrooms are golden brown.
Add the wine and cook until the wine has reduced by half. Turn the heat to low and add the Boursin cheese and parsley.
Stir until the cheese has melted.
Slice your chicken breasts into strips and drizzle with the Boursin mushroom sauce.
- 6 boneless, skinless chicken breasts
- Salt and pepper
- 1 tbsp extra virgin olive oil
- 1 pkg baby bella mushrooms, sliced
- 4 tbsp butter
- 1 thinly sliced shallot
- 1 cup white wine
- 1 pkg Garlic & Fine Herbs Boursin Cheese
- 2 tbsp dried parsley
- Season chicken breasts with salt and pepper on both sides.
- Add extra virgin olive oil to a large skillet and cook the chicken breasts on high heat for 5 minutes.
- Flip the chicken breasts over, reduce heat to medium, cover and cook for an additional 15 minutes. The chicken should be fully cooked at this point.
- Remove chicken from the skillet, put on a plate, and cover with foil to keep warm.
- Add the mushrooms, butter, and shallots to the same skillet the chicken breasts were in.
- Cook for about 5 minutes, until the mushrooms are golden brown.
- Add the wine and cook until the wine has reduced by half.
- Turn the heat to low and add the Boursin cheese and parsley.
- Stir until the cheese has melted.
- Slice your chicken breasts into strips and drizzle with the Boursin mushroom sauce.
Please let me know if you try the recipe! 🙂
I would definitely try this 😉 looks good!
Thanks!! 🙂
I am interested in making this tonight for dinner (looks delicious!!!). However I love a lot of sauce…..so to make more of the sauce do you recommend doubling up on everything or just add more Boursin cheese and wine? And what kind of white wine? I have never cooked with white wine before. I do usually see white wine in the supermarket that says for cooking so maybe that will do.
Thanks
Hey, Kelly! I would double up on the cheese, wine and parsley. You can certainly use cooking wine, but make sure to read the ingredient label as a lot of them already have seasonings in them and you don’t really want that. A better option would be to cook with a wine you would drink. I generally get a cheap bottle of chardonnay like Barefoot or even the little boxes of Franzia chardonnay, lol. The only type of white wine I wouldn’t use in this recipe is probably Riesling, as it is really sweet. You’re gonna love it! 🙂
Okay cool. I will definitely let you know how dinner turns out (fingers crossed) lol.
Tekesha I tried this recipe and loved it!!!! The Boursin cream cheese was expensive to me lol. So maybe I will find another cream cheese or maybe not because I really did like the Boursin cheese but $6.00 is too much since I purchased more than one to make more sauce. Thank you again for another lovely recipe 🙂
Kelly, I’m so happy you tried it and loved it!! We are hooked on the Boursin cheese even though it’s expensive. Alouette is a cheaper alternative, but I haven’t cooked with it yet. Apparently Boursin cheese is cheaper in France. We will just have to move to Paris, lol! 😀
There are lots of recipes on pinterest for Boursin cheese. They all have a cream cheese base. Perhaps that would be a good option to try for folks who are concerned about the price of Boursin?
That’s an excellent idea, Lisa!
There are lots of online copycat recipes for Boursin cheese. Look one up and substitute. Just make sure to try one with garlic and lots of herbs.