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Boursin Chicken




Source of Recipe


From The Kentucky Derby Museum Cookbook.


List of Ingredients




4 whole chicken breasts, skinned, boned, pounded to 1/2” thickness
1 to 1-1/2 sticks butter
1 medium onion, chopped
2 cloves garlic, chopped fine
1/2 lb. fresh spinach, chopped
4 oz. cream cheese
1 tsp. each: basil, marjoram, dill, and oregano
1 Tblsp. chives
Salt and pepper
Flour for dredging
1/2 cup cream
1-1/2 cups chicken stock
Gorgonzola cheese (optional)


Recipe



Dredge chicken in flour, seasoned with salt and pepper. Melt part of the butter and sauté the chicken in batches, adding more butter as needed over medium heat. Set aside. Add onions and garlic to pan and more butter if needed. Cook until onions are soft. Add enough flour to absorb excess butter. Add cream cheese and herbs. Whisk until smooth. Slowly add chicken stock and cream. Add spinach to the sauce and cook until wilted. Pour sauce over chicken. Garnish with this. Crumble Gorgonzola cheese over the top and serve. Serves 4.