Chicken with Boursin Mushroom Sauce

I get tired of making the same things over and over again.  Do you?  I am always on the lookout for recipes that are easy to prepare, take less than an hour, and use ingredients that I keep on hand.  I hate buying a spice or ingredient that I will most likely never use again.  We are not big red meat eaters at our house, we eat it occasionally, but usually you will find some sort of chicken dish on our dinner table.  I find a ton of recipes that are exactly what I am describing in the America’s Test Kitchen 30-Minute Suppers magazines.  They come out a few times a year and as soon as I see one I buy it.  I cook from them all of the time.  You can tell because there are a lot of splatters on the pages.  It just means that it is well loved.  Do yourself a favor and pick one up the next time you are in the grocery store and see one.  America’s Test Kitchens recipes are foolproof, if you read the recipe and follow the steps, you will always get the outcome you are after.

There are certain ingredients that I almost always have in my fridge.  Boursin cheese is one of them.  It is a perfect snack spread on some crackers with a glass of wine.  It makes a mean garlic bread.  It also makes a ridiculously easy sauce.  For pasta or for chicken like this one.  This quick chicken recipe is fast becoming a new staple in my weekly meal plans.

4 boneless, skinless chicken breasts (the original recipe called for bone-in, skin-on)
salt and pepper
1 Tablespoon vegetable oil
1 cup cremini mushrooms
1 Tablespoon butter
1 minced shallot
1/2 cup white wine
1/4 cup crumbled Boursin cheese (Garlic and Fine Herbs)
2 Tablespoons chopped parsley

Dry your chicken breasts with paper towels and season well with salt and pepper.  Flip them over and season the other side.

Pretend this a picture of chicken cooking in a large skillet over medium-high heat.  Cook until brown and turn over, about 5 minutes.  Flip over and reduce heat to medium and cover.  Cook about 15 minutes more or until the chicken reaches 160 degrees.  Transfer to a plate and cover with tin foil to keep warm.  (If you used chicken with skin, pour out all but 1 Tablespoon of the fat.)  Add the mushrooms and butter to the pan.

Add the shallot and cook until it begins to soften, about a minute.

Add the wine to the pan and scrape up all of the bits from the bottom of the pan.  Cook until the wine cooks almost all of the way out.

Look how brown and gorgeous they are.

Take the pan off of the heat and whisk in the Boursin cheese and parsley.  Season with salt and pepper.

Pour the Boursin sauce over the chicken.  I served the chicken with simple steamed green beans and a rice pilaf.  There you have a perfect, quick, chicken recipe that took all of 30 minutes to get on the table.  And it is delicious.