Tavern Boursin Chicken Recipe
Sautéed breast of chicken with wilted spinach, button mushrooms and a creamy garlic herb sauce
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The best thing to pair and share with TAVERN BOURSIN CHICKEN
Ingredients
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Chicken & Seasoning
Cooking Fats & Aromatics
Vegetables
Liquids & Deglaze
Creamy Boursin Sauce
Finishing & Garnish
Method
Prepare Chicken
Pound & Season
Pat the 4 chicken breasts dry with paper towels. If they are thick, butterfly or gently pound to an even thickness of about 3/4 inch. Combine kosher salt, black pepper and garlic powder; season both sides evenly. Lightly dust each breast with the 1/4 cup flour, shaking off excess.
Sear Chicken
In a large skillet over medium-high heat, add 1 tablespoon butter and 1 tablespoon olive oil. When shimmering, add two chicken breasts (do not crowd). Cook 4–5 minutes per side until golden brown and cooked through (internal temp 165°F / 74°C). Transfer to a plate tented with foil. Repeat with remaining 1 tablespoon butter and 1 tablespoon olive oil for the remaining breasts. Keep juices in pan.
Sauté Vegetables
Reduce heat to medium. Add remaining 1 tablespoon butter to the pan. Add minced garlic and minced shallot; sauté 30–45 seconds until fragrant (do not brown). Add sliced mushrooms and cook 4–5 minutes until they release moisture and begin to brown.
Add the fresh spinach in batches, stirring and allowing it to wilt between additions (about 2–3 minutes total). Season the vegetables lightly with a pinch of salt and pepper. Slide the wilted spinach and mushrooms to the side of the pan.
Deglaze & Build Sauce
Increase heat to medium-high and pour in 1/2 cup dry white wine to deglaze, scraping up browned bits from the pan with a wooden spoon; simmer 1–2 minutes to reduce slightly. If not using wine, use 1/2 cup chicken broth.
Pour in the 1/2 cup chicken broth and bring to a gentle simmer. Reduce heat to medium-low.
Add the 5 oz Boursin cheese to the pan in pieces and stir until melted and smooth. Stir in 1/2 cup heavy cream and 1/4 cup grated Parmesan. Simmer gently for 2–3 minutes until the sauce is slightly thickened and cohesive. Stir in 1 tablespoon lemon juice to brighten the sauce. Taste and adjust seasoning with salt and cracked black pepper as needed.
Finish & Serve
Return the seared chicken breasts to the skillet, nestling them into the sauce and spooning sauce, spinach and mushrooms over each breast. Simmer gently 2–3 minutes more to reheat the chicken and meld flavors (do not boil).
Sprinkle chopped fresh parsley over the top and finish with extra cracked black pepper if desired. Serve immediately with mashed potatoes, pasta, or rice to soak up the creamy garlic-herb sauce.