1 bunch asparagus, trimmed and cut into 2-inch pieces
1/2 cup (120ml) chicken broth
1/2 cup (120ml) heavy cream
5 oz (140g) Boursin cheese (Garlic & Herb)
2 cloves garlic, minced
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
Instructions:
Prep the Chicken: Season the chicken breasts with salt and pepper on both sides.
Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 6-7 minutes on each side until golden brown and cooked through (internal temperature should reach 165°F or 75°C). Remove the chicken from the skillet and set aside.
Sauté the Mushrooms and Asparagus: In the same skillet, melt the butter over medium heat. Add the sliced mushrooms and asparagus. Sauté for 4-5 minutes, stirring occasionally, until the vegetables are tender and lightly browned.
Make the Sauce: Add the minced garlic to the skillet and cook for 1 minute until fragrant. Pour in the chicken broth and bring it to a simmer. Let it cook for 2-3 minutes to reduce slightly. Then, stir in the heavy cream and Boursin cheese, stirring until the cheese has melted and the sauce is smooth.
Combine the Chicken: Return the chicken breasts to the skillet, spooning some of the sauce and vegetables over the top. Let the chicken simmer in the sauce for an additional 3-4 minutes to heat through and absorb the flavors.
Serve: Garnish with chopped fresh parsley before serving. Serve the creamy garlic Boursin chicken with the mushrooms and asparagus over rice, pasta, or mashed potatoes if desired.
