Instructions
Step 1: Season the chicken breasts with salt, pepper, and garlic powder. /n
Step 2: Heat olive oil in a large skillet over medium-high heat and sear the chicken for 5–6 minutes per side until golden and cooked through. Remove and set aside. /n
Step 3: In the same skillet, sauté minced garlic for about 30 seconds until fragrant. /n
Step 4: Pour in chicken broth and scrape up any browned bits from the pan. /n
Step 5: Reduce heat and stir in heavy cream, Boursin cheese, and Dijon mustard until smooth and creamy. /n
Step 6: Simmer the sauce for 2–3 minutes until slightly thickened. /n
Step 7: Return the chicken to the skillet and spoon the sauce over the top. /n
Step 8: Cook for another 2–3 minutes to heat through and allow flavors to meld. /n
Step 9: Garnish with chopped parsley and serve warm.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or cream if needed to loosen the sauce. Avoid overheating to keep the chicken tender.
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