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4 boneless, skinless chicken breasts

2 tablespoons olive oil

3 cloves garlic, minced

1 shallot, finely chopped

1 package (5.2 oz) Boursin cheese with garlic and fine herbs (make your own, see)

½ cup chicken broth

½ cup heavy cream Salt and pepper to taste Fresh parsley, chopped (for garnish)

Optional: a squeeze of fresh lemon juice

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1. Season chicken breasts with salt and pepper on both sides.

2. Heat olive oil in a large skillet over medium heat. Sear the chicken breasts for 5-6 minutes on each side until golden brown and cooked through. Remove from the skillet and set aside.

3. In the same skillet, add the chopped shallot and garlic. Sauté for 1-2 minutes until fragrant.

4. Lower the heat and stir in the Boursin cheese, chicken broth, and heavy cream. Stir until the cheese melts into a creamy sauce.

5. Return the chicken to the skillet and simmer for 5-7 minutes, spooning the sauce over the chicken as it thickens.

6. Adjust seasoning with salt, pepper, and a squeeze of lemon juice if desired.

7. Garnish with fresh parsley and serve hot with mashed potatoes, rice, or crusty bread.

Prep Time: 10 minutes |

Cooking Time: 25 minutes |

Total Time: 35 minutes

Kcal: 520 kcal |

Servings: 4 servings

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Make your own Boursin cheese:

1 (8 oz.) block of cream cheese, at room temperature

1 garlic clove, peeled and finely minced or grated (fresh garlic can easily overwhelm cheese, so consider using ½t powdered garlic)

1-1 ½ teaspoons of herbes de Provence (crush first in your hand)

A pinch of salt

A few grinds of black pepper

Try adding 8 ounces of butter and 2T Parmesan cheese