Boursinmushrooms Recipes

CHICKEN WITH BOURSIN MUSHROOM SAUCE

Steps:

• Dry your chicken breasts with paper towels and season well with salt and pepper. Flip them over and season the other side.
• Cook the chicken in a large skillet on medium-high heat with the vegetable oil until brown on one side, about 5 minutes.
• Flip over, reduce heat to medium and cover. Cook about 15 minutes more, or until the chicken reaches 160 degrees F. Transfer to a plate and cover with tin foil to keep warm. (If you used chicken with skin, pour out all but 1 Tablespoon of the fat).
• Add the mushrooms and butter to the pan.
• Add the shallot and cook until it begins to soften, about 1 minute.
• Add the wine to the pan and scrape up all of 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.
• Pour the Boursin sauce over the chicken. Enjoy!

CREAMY BOURSIN® ORZO WITH CHICKEN AND MUSHROOMS

Steps:

• Melt 2 tablespoons butter in a skillet over medium-high heat. Season chicken with seasoning salt and add to skillet; saute until no longer pink in the center and the juices run clear, 7 to 8 minutes. Remove chicken to a plate.
• Melt remaining 1 tablespoon butter in the skillet. Add mushrooms and saute until tender, 3 to 4 minutes. Remove mushrooms to a plate.
• Place onion in the skillet and saute until soft, 3 to 4 minutes. Add garlic and cook for 1 minute. Add uncooked orzo; cook and stir until toasted and fragrant, about 4 minutes. Add 2 cups chicken broth, salt, and pepper. Mix well, reduce heat to medium-low, and bring to a simmer. Cook until orzo is tender, 8 to 10 minutes, adding more chicken broth if needed.
• Reduce heat to low and stir in garlic and herb cheese spread until completely melted. Add chicken and mushrooms and mix until well combined. Garnish with parsley.

BOURSIN MUSHROOMS

Steps:

• Saute mushrooms in a couple of tablespoons of butter with a little salt& pepper til cooked thru on very low heat.
• In a separate saucepan melt down the boursin cake with a cup or so of the cream depending upon how thick you want your sauce.
• Pour over sauteed mushrooms and serve.

CHICKEN WITH BOURSIN MUSHROOM SAUCE RECIPE

Steps:

• Dry your chicken breasts with paper towels and season well with salt and pepper. Flip them over and season the other side. Pretend this a picture of chicken cooking in a large skillet over medium-high heat. Cook until brown and turn over, about 5 minutes. Flip over and reduce heat to medium and cover. Cook about 15 minutes more or until the chicken reaches 160 degrees. Transfer to a plate and cover with tin foil to keep warm. (If you used chicken with skin, pour out all but 1 Tablespoon of the fat.) Add the mushrooms and butter to the pan. Add the shallot and cook until it begins to soften, about a minute. Add the wine to the pan and scrape up all of the bits from the bottom of the pan. Cook until the wine cooks almost all of the way out. Look how brown and gorgeous they are. Take the pan off of the heat and whisk in the Boursin cheese and parsley. Season with salt and pepper. Pour the Boursin sauce over the chicken. I served the chicken with simple steamed green beans and a rice pilaf. There you have a perfect, quick, chicken recipe that took all of 30 minutes to get on the table. And it is delicious.