Mike Garten
Garlic and Fine Herbs Boursin cheese makes a fast, creamy sauce for simple seared chicken.
Advertisement – Continue Reading Below
Cal/Serv:
380
Yields:
4
servings
Total Time:
0
hours
30
mins
14-oz. can artichoke halves, patted dry
6-oz. boneless, skinless chicken breasts, pounded to 1/2 inch thick
Half of a 5.2-oz. package Garlic & Fine Herbs Boursin
bunch spinach, thick stems discarded, roughly chopped
This ingredient shopping module is created and maintained by a third party, and imported onto this page. You may be able to find more information about this and similar content on their web site.
- Heat 1 tablespoon olive oil in large skillet on medium-high. Add artichoke halves, cut sides down, and 1/4 teaspoon each salt and pepper; cook until golden brown, 3 minutes. Transfer to a plate.
- Heat remaining tablespoon oil in same skillet on medium. Season chicken breasts with 1/2 teaspoon salt and 1/4 teaspoon pepper; cook until golden brown and cooked through, 5 to 7 minutes per side. Transfer to plates.
- Add white wine to skillet; cook, scraping up any browned bits, 2 minutes.
- Stir in Garlic & Fine Herbs Boursin until melted. Fold in spinach to wilt. Fold in artichokes; serve with chicken.
NUTRITIONAL INFORMATION: About 380 calories, 19 g fat (7 g saturated), 42 g protein, 755 mg sodium, 7 g carb, 1 g fiber
Did you make this recipe? Comment below!
This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. You may be able to find more information about this and similar content at piano.io
Advertisement – Continue Reading Below
