Boursin Chicken
This Boursin chicken uses a handful of ingredients and makes for a truly delicious dinner!
Servings: 4
Cost: £1.50 / $2
Equipment
- Sharp Knife & Chopping Board
- Large Shallow Dish (for dredging chicken)
- Large Pan & Tongs
- Wooden Spoon
Ingredients
Chicken
- 2x 250g/9oz Chicken Breasts, brought close to room temp
- 40g / 1/4 cup Plain/All Purpose Flour
- 1 tsp Salt
- 1/2 tsp EACH: Onion Powder, Garlic Powder, Black Pepper
- 1 tbsp EACH: Olive Oil, Butter (preferably unsalted)
Sauce
- 2 Shallots, very finely diced
- 100-120g / 3-4oz Baby Spinach Leaves, optional (see notes)
- 180ml / 3/4 cup Chicken Stock
- 1x 5oz/150g pack of Boursin Garlic & Herbs Cheese, at room temp
- Olive Oil, as needed
- Salt & Pepper, as needed
Instructions
- Horizontally slice each chicken breast right through the centre to create 4 even-sized breasts. In a large shallow dish, whisk together flour, salt, onion powder, garlic powder and black pepper. Dredge each chicken breast through the flour to fully coat, then shake and place to one side.
- Heat up the oil and butter in a large pan over medium-high heat. Add the chicken and fry for a few minutes on each side, or until they've built up a golden crust and are just about cooked through the centre. Remove and place on a plate to one side and lower the heat to medium.
- Optional: Add the spinach and fry for 30 seconds or so until it just begins to wilt, then remove and place to one side.
- Add the shallots and fry for a few minutes until soft and golden, adding a dash of oil to the pan if you need to. Pour in the chicken stock then stir in the Boursin until it blends into the stock.
- Gently bubble away for a few minutes, or until the sauce begins to thicken. Stir in the spinach and resting juices from the chicken and simmer for 30 seconds or so to re-thicken, then add the chicken and baste in the sauce to warm it back through. Stir in a splash of stock to thin out the sauce if needed, or continue simmering if it's still a little thin.
- Adjust seasoning if needed (go easy on the salt) then tuck in and enjoy!
Video
Notes
a) Flour - Coating the chicken in flour is important as it helps give it a nice golden crust as it fries. It also helps absorb the sauce and helps it cling to the chicken.
b) Spinach - I add this to just bulk out the dish and add an extra layer of flavour. I fry it and remove it just because it's easier to combine with the sauce at the end. It also removes some of the water before stirring through the sauce. You can then serve anyone who doesn't want spinach then stir it in for those who do.
c) Serving - Here I serve with Mashed Potatoes, but rice or Roasted Potatoes would work great!
d) Inspiration - Recipe adapted from Salt & Lavender.
e) Calories - Just the chicken, no sides.
Nutrition
Calories: 351kcal | Carbohydrates: 8.18g | Protein: 32.06g | Fat: 20.89g | Saturated Fat: 9.774g | Polyunsaturated Fat: 1.602g | Monounsaturated Fat: 8.086g | Trans Fat: 0.119g | Cholesterol: 113mg | Sodium: 542mg | Potassium: 556mg | Fiber: 1.1g | Sugar: 2.25g | Vitamin A: 3089IU | Vitamin C: 8.6mg | Calcium: 75mg | Iron: 2.7mg