I couldn't find Boursin brand cheese at my market so I used Rondele brand instead. It is available with reduced-fat so that's what I used. I also skipped the parsley since Nate doesn't care for raw parsley. Next time I will not reduce the wine quite as much so the sauce will be a little looser. It was really delicious and took under 30 minutes to prepare.
4 boneless, skinless chicken breasts
Salt and pepper
1 TB vegetable oil
1 cup sliced cremini mushrooms
1 TB butter
1 minced shallot
1/2 cup white wine
1/4 cup crumbled Boursin cheese (garlic and herb flavor)
2 TB chopped parsley
Dry your chicken breasts with paper towels and season both sides with salt and pepper. Heat oil in a large skillet over medium-high heat. Add chicken and cook until browned on each side. Reduce heat to medium and cover. Continue cooking for about 15 minutes, or until the chicken reaches 160 degrees. Transfer to a plate and cover with foil to keep warm.
Add mushrooms and butter to the pan. Cook till slightly soft then add the shallot. Cook until it begins to soften, about one minute. Add the wine to the pan and scrape up all the bits from the bottom of the pan. Cook until the wine cooks almost all of the way out.
Take the pan off of the heat and whisk in the Boursin cheese and parsley. Season with salt and pepper.
Plate each breast with some sauce poured over the top.
Recipe Source: www.bakedbree.com
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