Creamy Boursin Chicken Little Sunny Kitchen Season both sides of the breasts with the garlic powder, italian seasonings, and salt and pepper. add the olive oil to a large skillet over medium high heat. add the seasoned chicken and cook for about 6 minutes on each side or until cooked through and no longer pink. transfer the chicken to a plate then set aside. Make the sauce: in the same cast iron skillet, pour in the chicken stock and add in the package of boursin cheese. break the boursin apart with a spoon and stir it until it is melted, scraping up any brown bits from the bottom of the pan. when the boursin is melted, add in the spinach and toss to gently wilt.
Prosciutto Wrapped Boursin Chicken вђ Erica S Recipes вђ Easy Dinner Recipe Sear the chicken for 6 7 minutes on each side until golden brown and cooked through. ensure the internal temperature reaches 165°f. remove the chicken from the skillet and set aside. 1 tablespoon olive oil, 1 tablespoon unsalted butter. pour the chicken broth into the skillet and add the boursin cheese. Season the chicken cutlets with salt and pepper. heat olive oil in a skillet over medium high heat, and melt the butter. add the chicken to the skillet, and cook for 3 4 minutes per side or until cooked through (165°f 74°c internal temp). remove onto a plate, and cover with foil to keep warm. Add the shallots and cook to soften for 2 3 minutes then add the minced garlic and cook for another minute until it's fragrant. make the cream sauce: pour in the white wine and scrape the brown bits off the bottom to deglaze the pan. add the chicken broth then the wheel of boursin cheese and stir to melt. Cook the chicken for about 5 6 minutes side or until cooked through, then transfer it to a plate. to the skillet, add the onions and sauté for about 5 minutes or until softened and lightly browned. if the pan seems dry, add a small splash more olive oil. add the chicken broth and the boursin cheese to the skillet.
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