Chicken with Boursin Mushroom Sauce

 

4 boneless, skinless chicken breasts – pounded thin

2 T. olive oil

3 T. unsalted good-quality butter

1 shallot, thinly sliced

1 C. cremini mushrooms, sliced

2 C. sliced white button mushrooms

1/2 C. dry white wine

1 tsp. stone ground mustard

1/2 C. crumbled Boursin cheese (Garlic & Fine Herbs)

2 T. freshly chopped parsley

Salt and pepper, to taste

 

Rinse and dry the chicken breasts and season well with salt and pepper. Heat 2 T. of olive oil with 1 T. of butter in a large sauté pan. Add the chicken breasts and brown them on both sides about 2 to 3 minutes per side, depending on the thickness. Transfer to a plate and cover with aluminum foil to keep warm. To the same pan, add the remaining butter. Add the shallot and sauté over medium heat until translucent. Increase the heat to medium-high and add the creminis and white mushrooms to the pan. Sauté the mushrooms, stirring often, until golden, then season with salt and pepper. (Adding salt to mushrooms too early makes them soggy!). Add the wine and mustard to the pan and scrape up the bits from the bottom of the pan. Cook until the wine is reduced by half. Reduce the heat to low and whisk in the Boursin cheese and parsley. Add the chicken back to the pan and coat with the sauce. Once the chicken is heated through, serve immediately.