Chicken w/ Herbed Cheese Sauce

By msippigrl

Chicken breasts are pan-grilled then topped with a homemade cheese sauce made with gourmet cheese, chicken broth, shallots, and dried herbs. Serve as is with veggies of choice or atop thin spaghetti.

Ingredients

• 6 boneless, skinless chicken breasts
• 1 (5.2 oz) package Boursin Garlic and Fine Herbs spreadable gournay cheese
• 2 tablespoons extra-virgin olive oil, divided
• 1 medium shallot (bulb), finely chopped or minced
• 1/2 teaspoon dried tarragon
• 1/4 teaspoon dried basil
• 1/4 teaspoon dried oregano
• Dash garlic salt
• 1 1/2 tablespoons all-purpose flour
• 2/3 cup chicken broth (I used reduced-sodium)
• 1 - 1 1/2 tablespoons fresh lemon juice (about half a lemon)
• Freshly ground black pepper, to taste

Preparation

Step 1

In a 2 qt. non-stick saucepan, heat 1 T. olive oil over medium heat; add the shallot and sauté and stir for about 1 minute then stir in the tarragon, basil, oregano, and garlic salt and continue to cook for about 1 more minute. Do not let it brown. Whisk in about 1 teaspoon more olive oil; then sprinkle the flour over the top and whisk and cook for about 1 more minute.

Whisk in the chicken broth, lemon juice, cheese, and black pepper until cheese has melted. Reduce the heat to medium low and simmer for 3-4 minutes or until sauce thickens, whisking frequently. Leave the pot on the burner but turn off the heat, then cover the pot and keep warm while you cook the chicken.

Brush both sides of chicken breasts with olive oil and season with salt and pepper.

Heat a large skillet (that has a cover) over medium-high heat; add chicken, cover the skillet and cook until done and both sides are browned. Remove from skillet to a serving platter.

Whisk the cheese sauce and thin with a small amount of broth if needed for desired consistency. (May need to reheat slightly).

To serve, top chicken breast with sauce and, if desired, garnish with fresh or dried herbs and serve with veggie sides of choice or atop thin spaghetti.