Guest Post! Chicken w/ Boursin Mushroom Sauce

If you know me, you know I CAN'T STAND mushrooms. My dad always enjoyed grossing my sister (who can't stand them either) and I out by telling us how they just slide down your throat when eaten. NO THANKS.  When my coworker, Sam, who has been VERY supportive of this blog, told me about this dish, I asked her to be a guest blogger so my followers weren't out of luck when it came to mushroom based dishes.  So while I will never try this dish, I hope you all do! Here's Sam!

Rachel and I have been work buddies for a little over three years now. I started baking at a young age, but when it came to cooking, the kitchen kind of scared me. Last year I decided I needed to change that, and Rachel’s blog was just the inspiration I needed to start teaching myself :) After trying out a bunch of recipes on here, I branched out and discovered the wonderful world of Pinterest. This recipe is my favorite find so far, and quite possibly the best dinner I’ve ever made. Seriously, if you like mushrooms and cheese (does anyone not like cheese?), you’ll love this dish!

Chicken with Boursin Mushroom Sauce
From Baked Bree (http://bakedbree.com/chicken-with-boursin-mushroom-sauce) , Original version by America’s Test Kitchen
Serves: 4 (Though it’s super easy to cut the recipe in half to only serve 2, which is exactly what I did J)
Cook time according to Baked Bree: 30 minutes
Cook time according to Sam: 45 minutes (I’m still learning though)
How hard was this for Sam to make? Pretty Easy!

4 boneless, skinless chicken breasts
salt and pepper
1 Tablespoon vegetable oil
1 cup cremini mushrooms
1 Tablespoon butter
1 minced shallot
1/2 cup white wine
1/4 cup crumbled Boursin cheese (Garlic & Fine Herbs)
2 Tablespoons chopped parsley


Season both sides of your chicken breasts with salt & pepper (don't be shy!)

In a large skillet, add 1 tbsp vegetable oil. Add chicken & cook over medium-high heat until brown. Aprox 5 mins. Flip over, cover & reduce heat to medium.

Let cook for 15 more minutes. Transfer to plate and cover with foil to keep warm.

Add mushrooms & butter to skillet.

Add shallot & let cook for a minute. 
I decided I needed more mushrooms & added a few after taking this picture :)

Add wine. Stir occasionally to make sure bits don't get stuck to the bottom of the pan.
Cook until wine has almost completely cooked off.

Remove from heat & whisk in Boursin & parsley.  If desired, season with additional salt & pepper.

Pour sauce over chicken. I've been told the pictures of my final result make it look like an omelet. But I swear it is absolutely delicious! Bon Appetit!!

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