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Ingredients
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Chicken
Boursin-style Herb Cream Sauce
Optional garnish / to serve
Method
Chicken
Prep
Pat the chicken breasts dry with paper towels. If breasts are thick, butterfly or pound to an even 1/2–3/4 inch thickness for even cooking.
Season both sides of the chicken evenly with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper.
Heat a large skillet over medium-high heat. Add 2 tbs olive oil and 1 tbs unsalted butter. When butter foams and the pan is hot, add chicken (do not crowd; cook in batches if needed).
Cook chicken until golden brown and cooked through, about 4–5 minutes per side depending on thickness, until internal temperature reaches 165°F (74°C). Remove chicken to a warm plate and loosely cover with foil to rest while you make the sauce.
Boursin-style Herb Cream Sauce
Reduce heat to medium. In the same skillet (leave any browned bits), add the minced shallot and sauté 1–2 minutes until softened and translucent, scraping up browned bits with a wooden spoon.
Add the 2 minced garlic cloves and cook 30–45 seconds until fragrant, taking care not to brown the garlic.
Pour in 1/2 cup chicken stock to deglaze the pan, scraping any fond; simmer 1–2 minutes to reduce slightly.
Stir in 1 cup heavy cream and bring to a gentle simmer (do not boil). Simmer 2–3 minutes to slightly thicken.
Lower heat to medium-low. Add the 8 oz Boursin cheese (or herbed cream cheese) in spoonfuls, stirring until fully melted and incorporated into a smooth sauce.
Whisk in 1 tbs lemon juice, 1 tsp lemon zest, 1/2 tsp Dijon mustard, 1/2 tsp salt, and 1/4 tsp freshly ground black pepper.
If the sauce is too thick, thin with up to 2 tbs reserved warm chicken stock or cream to reach desired consistency.
Return the cooked chicken breasts to the skillet, spooning the sauce over them. Warm in the sauce 1–2 minutes to reheat and allow flavors to meld. Do not simmer aggressively to avoid breaking the cream.
Finish & Serve
Transfer chicken to plates or a serving platter, spoon additional sauce over each breast.