Boursin Chicken, Mushroom, and Asparagus Skillet

Boursin Chicken, Mushroom, and Asparagus Skillet

For this Boursin chicken, mushroom, and asparagus skillet, shallots, garlic, mushrooms, and asparagus enhance the flavor of the chicken tenders, while Boursin creates a rich, creamy sauce. Serve over mashed potatoes or rice, and add a tossed salad for a complete meal.

Ingredients

• 1 1/2 to 2 pounds chicken tenders
• salt and freshly ground black pepper to taste
• 1 1/2 tablespoons unsalted butter
• 1 1/2 tablespoons olive oil
• 1/2 cup thinly sliced shallots
• 8 ounces mushrooms, cleaned and sliced
• 2 cloves garlic, minced
• 1 teaspoon herbes de Provence
• 1/3 cup chicken stock
• 1/3 cup dry white wine
• 2 cups bite-sized asparagus pieces
• 1 (5.2 ounce) package soft French cheese, such as Boursin® Shallot and Chive Cheese, roughly chopped
• fresh snipped chives for garnish (optional)

Directions

1. Pat the chicken tenders dry with paper towels and season all sides with salt and pepper.
2. Melt butter and olive oil in a large, nonstick skillet over medium heat. Once the butter is sizzling, add the chicken tenders and cook until browned, about 2 to 3 minutes per side. Remove the chicken to a plate and keep warm.
3. Add shallots to the same skillet and stir for about 30 seconds, then add the mushrooms. Stir until the mushrooms begin to soften, about 2 minutes. Add garlic and herbes de Provence, and cook, stirring, for about 30 seconds.
4. Stir in the chicken stock and wine. Add the asparagus and another pinch of salt.
5. Place the chicken tenders on top of the vegetables and add any accumulated juices. Reduce the heat to medium-low, cover, and cook until the chicken is no longer pink in the center and the juices run clear, about 5 minutes. An instant-read thermometer, inserted into the center, should reach 165°F (74°C).
6. Turn off the heat, add Boursin, and stir until melted. Garnish with chives, if desired, and serve warm.