Boursin Mushroom Chicken Breasts

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.