Creamy Boursin Chicken - video Dailymotion

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00:00Creamy Borsin Chicken

00:01This recipe is your golden ticket to gourmet level cooking without stress or expense,

00:07coming together in just 35 minutes, perfect for impressing effortlessly.

00:11For the chicken, use 1 tablespoon of olive oil,

00:144 boneless skinless breasts pounded to 1 half inch thickness,

00:181 half teaspoon of garlic powder, 1 teaspoon of dried Italian seasoning,

00:22and kosher salt and pepper to taste.

00:24For the Creamy Borsin sauce, use 2 tablespoons of butter,

00:281 minced shallot, 1 cup of chicken broth,

00:321 half cup of heavy cream,

00:331 half cup of grated Parmesan cheese,

00:36and 1 package of softened Borsin cheese.

00:39For garnish, use fresh parsley and thyme, chopped.

00:43Cut or pound 4 chicken breasts to 1 half inch thickness for even cooking.

00:48Then season with garlic powder, Italian seasoning, salt, and pepper.

00:52Let it sit for 5 minutes.

00:54Heat olive oil in a skillet over medium-high.

00:56Cook chicken 6 minutes per side until golden and cooked through, then set aside.

01:01In the same skillet, saute minced shallot in butter, scraping up browned bits for flavor.

01:07Add chicken broth and softened Borsin cheese.

01:10Whisking until smooth and creamy, then stir in heavy cream and Parmesan until thickened.

01:15Return chicken to the sauce, coat evenly, heat through, and serve immediately,

01:19garnished with chopped parsley and thyme.

01:21For protein variations, use chicken thighs, pork medallions, or salmon fillets,

01:27adjusting cooking times for juiciness and flavor.

01:30For dairy-free modifications, swap cream with coconut or cashew,

01:34Borsin with dairy-free cream cheese, and Parmesan with nutritional yeast.

01:38For lower-carb adaptations, serve over cauliflower mash, zucchini or shirataki noodles, or spaghetti squash.

01:46For flavor variations, try sun-dried tomato Borsin, sautéed mushrooms,

01:50or stir in fresh spinach for color and nutrition.

01:54Store leftovers up to 3 days in the fridge.

01:57Reheat gently in a skillet with broth or cream, avoiding the microwave.

02:00Let chicken reach room temperature first.

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