Creamy and Cheesy Chicken

Serves 1
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Directions

  1. 1Slice the chicken breast in half.
  2. 2Slice the chicken breast in half.
  3. 3Slice the chicken breast in half.
  4. 4Coat the chicken with a touch of oil.
  5. 5Coat the chicken with a touch of oil.
  6. 6Coat the chicken with a touch of oil.
  7. 7Season the chicken with spices (paprika, oregano, thyme, garlic powder, salt, black pepper).
  8. 8Season the chicken with spices (paprika, oregano, thyme, garlic powder, salt, black pepper).
  9. 9Season the chicken with spices (paprika, oregano, thyme, garlic powder, salt, black pepper).
  10. 10Fry the chicken for 4-5 minutes on each side until cooked through and lightly charred.
  11. 11Fry the chicken for 4-5 minutes on each side until cooked through and lightly charred.
  12. 12Fry the chicken for 4-5 minutes on each side until cooked through and lightly charred.
  13. 13Remove the chicken from the pan and set aside.
  14. 14Remove the chicken from the pan and set aside.
  15. 15Remove the chicken from the pan and set aside.
  16. 16Lower the heat on the pan.
  17. 17Lower the heat on the pan.
  18. 18Lower the heat on the pan.
  19. 19Add butter to the pan.
  20. 20Add butter to the pan.
  21. 21Add butter to the pan.
  22. 22Add finely diced onion to the pan.
  23. 23Add finely diced onion to the pan.
  24. 24Add finely diced onion to the pan.
  25. 25Sweat the onion for a few minutes.
  26. 26Sweat the onion for a few minutes.
  27. 27Sweat the onion for a few minutes.
  28. 28Pour in chicken stock.
  29. 29Pour in chicken stock.
  30. 30Pour in chicken stock.
  31. 31Scrape up all the chicken bits from the pan.
  32. 32Scrape up all the chicken bits from the pan.
  33. 33Scrape up all the chicken bits from the pan.
  34. 34Add Boursin cheese to the pan.
  35. 35Add Boursin cheese to the pan.
  36. 36Add Boursin cheese to the pan.
  37. 37Continually whisk to break down the Boursin until it forms a creamy, cheesy sauce.
  38. 38Continually whisk to break down the Boursin until it forms a creamy, cheesy sauce.
  39. 39Continually whisk to break down the Boursin until it forms a creamy, cheesy sauce.
  40. 40Add an optional dash of Dijon mustard.
  41. 41Add an optional dash of Dijon mustard.
  42. 42Add an optional dash of Dijon mustard.
  43. 43Return the chicken to the pan and coat it in the sauce.
  44. 44Return the chicken to the pan and coat it in the sauce.
  45. 45Return the chicken to the pan and coat it in the sauce.
  46. 46Adjust with stock if the sauce is too thick.
  47. 47Adjust with stock if the sauce is too thick.
  48. 48Adjust with stock if the sauce is too thick.
  49. 49Serve over mashed potatoes or pasta.
  50. 50Serve over mashed potatoes or pasta.
  51. 51Serve over mashed potatoes or pasta.

Ingredients

  • 1 Chicken Breast
  • 1 Chicken Breast
  • 1 Chicken Breast
  • 0.5 tsp paprika
  • 0.5 tsp paprika
  • 0.5 tsp paprika
  • 0.25 tsp oregano
  • 0.25 tsp oregano
  • 0.25 tsp oregano
  • 0.25 tsp thyme
  • 0.25 tsp thyme
  • 0.25 tsp thyme
  • 0.25 tsp garlic powder
  • 0.25 tsp garlic powder
  • 0.25 tsp garlic powder
  • 0.25 tsp salt
  • 0.25 tsp salt
  • 0.25 tsp salt
  • 0.25 tsp black pepper
  • 0.25 tsp black pepper
  • 0.25 tsp black pepper
  • 1 tbsp vegetable oil
  • 1 tbsp vegetable oil
  • 1 tbsp vegetable oil
  • 1 tbsp butter
  • 1 tbsp butter
  • 1 tbsp butter
  • 1 onion, finely diced
  • 1 onion, finely diced
  • 1 onion, finely diced
  • 200 ml chicken stock
  • 200 ml chicken stock
  • 200 ml chicken stock
  • 165 g Boursin
  • 165 g Boursin
  • 165 g Boursin
  • 1 tsp Dijon mustard
  • 1 tsp Dijon mustard
  • 1 tsp Dijon mustard

Equipment

knifecutting boardplatefrying pantongswooden spoonwhisk