Serves 1
Directions
- 1Slice the chicken breast in half.
- 2Coat the chicken with a touch of oil.
- 3Season the chicken with spices (paprika, oregano, thyme, garlic powder, salt, black pepper).
- 4Fry the chicken for 4-5 minutes on each side until cooked through and lightly charred.
- 5Remove the chicken from the pan and set aside.
- 6Lower the heat on the pan.
- 7Add butter to the pan.
- 8Add finely diced onion to the pan.
- 9Sweat the onion for a few minutes.
- 10Pour in chicken stock.
- 11Scrape up all the chicken bits from the pan.
- 12Add Boursin cheese to the pan.
- 13Continually whisk to break down the Boursin until it forms a creamy, cheesy sauce.
- 14Add an optional dash of Dijon mustard.
- 15Return the chicken to the pan and coat it in the sauce.
- 16Adjust with stock if the sauce is too thick.
- 17Serve over mashed potatoes or pasta.
Ingredients
- 1 Chicken Breast
- 0.5 tsp paprika
- 0.25 tsp oregano
- 0.25 tsp thyme
- 0.25 tsp garlic powder
- 0.25 tsp salt
- 0.25 tsp black pepper
- 1 tbsp vegetable oil
- 1 tbsp butter
- 1 onion, finely diced
- 200 ml chicken stock
- 165 g Boursin
- 1 tsp Dijon mustard
Equipment
knifecutting boardplatefrying pantongswooden spoonwhisk
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