Ingredients
- 4 boneless, skinless chicken breasts
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 1/2 teaspoons olive oil
- 1 tablespoon unsalted butter
- 1 small onion diced
- 1/4 cup white wine
- 3/4 cup low-sodium chicken broth
- 1 package (5.2 ounces) Boursin Garlic & Herb Cheese softened
- Fresh parsley chopped (optional, for garnish)
Instructions
- If the chicken breasts are thick, pound them with a mallet between two sheets of parchment paper until they are an even thickness. Season both sides of each breast with garlic powder, onion powder, kosher salt, and black pepper.
- Heat olive oil and butter in a large skillet over medium-high heat. Sear the chicken breasts until they are golden brown and cooked through with an internal temp of 165°F, about 6-7 minutes per side. Transfer the cooked chicken to a plate.
- In the same skillet, add the onions and cook until softened, about 2-3 minutes. Pour in the white wine to deglaze the pan and scrape up any brown bits.
- Add the chicken broth to the skillet and bring the mixture to a gentle simmer. Incorporate the softened Boursin cheese, stirring continuously until the cheese melts and the sauce becomes smooth.
- Return the chicken breasts along with any accumulated juices to the skillet. Spoon the creamy sauce over the chicken and let it warm through for about 2 minutes.
- Garnish with fresh chopped parsley, if desired, and serve immediately.
