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PdfIngredients:
4 boneless skinless chicken breast
2 tablespoons olive oil oil
3 minced garlic cloves
1 Shallot, finally chopped
1 package (5.2) oz Boursin cheese - garlic and herb flavour
½ cup chicken broth
½ cup heavy cream - substitute Greek yogurt
Salt and pepper to taste
Splash of lemon juice
Directions: seasoned chicken breast with salt and pepper on both sides
Heat olive oil in skillet over medium heat and sear chicken for five and six minutes on each side until golden brown and cook through. Remove removed from skillet and set aside.
In the same skillet, add the chopped shallots and garlic. Sauté for one to two minutes until fragrant.
Lower the heat and stir the chicken broth to deglaze the pan. Add the cheese and heavy cream. Stir until the cheese melts into a creamy sauce.
Return the chicken into the skillet and simmer for 7 to 10 minutes, spooning the sauce over the chicken until it thickens
Adjust seasonings for salt and pepper and add squeeze of lemon juice if desired.
Serve hot with mashed potatoes, rice, or crusty bread.