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1 tbsp oil

4 thin-cut bonless, skinless chicken breasts

½ tsp mustard powder

½ tsp garlic powder

½ tsp dried oregano

½ tsp dried parsley

½ tsp salt

Pepper to taste

2 tbsp butter

1 small shallot, minced

1 garlic clove, minced

¼ cup dry white wine

1 cup chicken broth

5.2 oz Boursin cheese, softened

½ cup half and half

⅓ cup parmesan cheese, grated

2 tsp dried parsley

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1. Season the chicken with salt, pepper, mustard powder, garlic powder, oregano, and dried parsley.

2. Heat the oil in a large non-stick skillet over medium-high heat and brown the chicken breasts on both sides, about 3-5 mins on each side until fully cooked. Transfer to a plate and keep warm.

3. Melt the butter in the same skillet, over medium-high heat and add the minced shallots and garlic. Sauté until translucent, about 3 mins. Add the white wine and deglaze the pan, scraping to pick up all the brown bits and pieces stuck to the bottom. Simmer until reduced by half, about 3 mins.

4. Pour in the chicken broth and add the Boursin cheese to the skillet. Cook until the cheese is melted and the sauce thick, about 2 minutes.

5. Whisk in the parmesan cheese, half and half, fresh thyme, and dried parsley. Simmer on low for 5 more minutes. Check the seasoning and add more salt, if needed.

6. Return the chicken to the skillet and cook until heated through. Enjoy!

Optional Dish: Mashed potatoes, Broccoli, Asparagus, Brussel sprouts