Cheesy Pan Chicken (Print Version)
# Ingredients:
01 -
One tablespoon of avocado oil.
02 -
Four thin-cut chicken breasts without skin or bones.
03 -
Half teaspoon of mustard powder.
04 -
Half teaspoon of powdered garlic.
05 -
Half teaspoon of oregano (dried).
06 -
Half teaspoon of dried parsley.
07 -
Half teaspoon of salt (split in two parts).
08 -
Ground black pepper as needed.
09 -
Two tablespoons of butter.
10 -
One small chopped shallot.
11 -
One minced clove of garlic.
12 -
Quarter cup of dry white wine.
13 -
One cup of chicken stock.
14 -
One package (5.2 oz) of soft Boursin cheese.
15 -
Half cup of half and half.
16 -
Third cup of fresh grated Parmesan.
17 -
Two fresh sprigs of thyme.
18 -
Two teaspoons of dried parsley.
# Instructions:
01 -
Mix your spices and coat chicken with pepper, salt, oregano, mustard powder, garlic powder and parsley.
02 -
Pour oil into your big non-stick pan on medium-high. Brown the chicken about 3-5 minutes each side until done. Set aside on a plate.
03 -
Drop butter into the same pan. Cook the shallots and garlic until they turn clear, roughly 3 minutes. Pour in wine and scrape all the tasty bits from the bottom. Let it bubble until half gone.
04 -
Pour in your broth and add the Boursin. Stir until the cheese melts and everything gets thicker. Mix in the Parmesan, half and half, thyme sprigs, and parsley. Let it simmer for 5 minutes.
05 -
Put the chicken back in the pan and warm it up in the sauce. Taste and add more seasonings if you want.
# Notes:
01 -
You can pour this tasty sauce over beef or seafood too.
02 -
Pick a white wine you'd like to drink with your meal.