Chicken Boursin
Source of Recipe
HayaA @ Somersize Site
Recipe Introduction
Level 1 ~ Pro/Fat ~ This is one of our absolute favorites. I always double the recipe, using 2 packages of Boursin. I always use fresh mushrooms too, which you can omit if you don't like them. If I were making a single recipe, like below, personally I wouldn't use 4 breasts - that's too much meat... I also let it (gently) simmer longer than the recipe calls for.
List of Ingredients
4 Chicken breasts (chopped into bite size pieces)
1 (5.2 ounce) box of garlic Boursin cheese
1 cup of fresh cream
2 tablespoons sour cream
small onion, chopped
mushrooms
salt
white pepper
Recipe
Saute mushrooms. Fry onions in olive oil until slightly golden. Add the chicken and cook on a low until well done. Stir in the sauteed mushrooms. Add the fresh cream and heat slightly, then add sour cream followed by salt and white pepper. Add the Boursin and stir gently until fully dissolved. Bring to a brief boil and serve. Tastes great with zucchini noodles.
If you can't get the garlic version of the Boursin, then use the standard pepper version and add a little garlic powder.
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*Deb's note: Once I added more sour cream than the recipe called for, figuring "more is better, right?" Wrong - the sour cream overwhelmed the Boursin's flavor.
The amount of mushrooms you add is to your taste. We like adding a lot. We just ladle this into bowls as eat as a soup. We don't care for it with a veggie like the zucchini noodles.
Another good tip about Boursin ~ I called the company and asked them if a package of Boursin could be frozen and they said, "No". Well - my friend gave me some he'd frozen and it was great - I've been freezing it with no problems ever since for use in this recipe (where it will be melted, so I don't know about it's use after being thawed for other applications though).
I like to stock up when our Costco gets it in, as they sell it for about half of what the grocery stores do. I come home and throw it in the freezer, right in the box.
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