My SIL has been cooking this dish in her cast-iron skillet, a skillet I desperately need to get for myself, but keep forgetting too. I hear the Lodge brand is the best, do any of you have a cast-iron skillet you love?
This turned out great, although I did burn the chicken and our house FILLED with smoke, whoops! But, even with that issue I still thought this was a great dish.
Enjoy!
P.S. - Sorry for the lack of picture!
Chicken with Boursin Mushroom Sauce slightly adapted from Baked Bree
Ingredients
- 2 boneless, skinless chicken breasts
- salt and pepper
- 2 Tablespoon olive oil
- 1 cup mushrooms
- 1 Tablespoon butter
- 1/2 cup white wine
- 1/4 cup crumbled Boursin cheese (Garlic and Fine Herbs)
Instructions
- Dry your chicken breasts with paper towels and season well with salt and pepper. Flip them over and season the other side.
- Cook chicken 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. Add the mushrooms and oil to the pan.
- 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.
- Take the pan off of the heat and whisk in the Boursin cheese. Season with salt and pepper.
- Pour the Boursin sauce over the chicken and serve.
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