Boursin Chicken Mushroom and Asparagus Skillet
Ingredients
- chicken tenders (1.75 pounds)
- salt (0 )
- freshly ground black pepper (0 )
- unsalted butter (1.5 tablespoons)
- olive oil (1.5 tablespoons)
- shallots (0.5 cup)
- mushrooms (8 ounces)
- garlic (2 cloves)
- herbes de Provence (1 teaspoon)
- chicken stock (0.33 cup)
- dry white wine (0.33 cup)
- asparagus pieces (2 cups)
- soft French cheese (1 (5.2 ounce) package)
- fresh snipped chives (0 )
Instructions
- Pat chicken tenders dry with paper towels, and season all sides with salt and pepper.
- Melt butter with olive oil in a large, nonstick skillet over medium heat. When butter is sizzling, add chicken tenders and cook until browned, 2 to 3 minutes per side. Remove to a plate and keep warm.
- Add shallots to the same skillet, and stir for about 30 seconds, then add mushrooms. Stir until mushrooms begin to soften, about 2 minutes. Add garlic and herbes de Provence and cook, stirring, about 30 seconds.
- Stir in chicken stock and wine. Add asparagus and another pinch of salt.
- Place chicken tenders on top of vegetables, and add any accumulated juices. Reduce heat to medium-low, cover, and cook until chicken is no longer pink at the center and juices run clear, about 5 minutes. An instant-read thermometer, inserted near the center, should reach 165 degrees F (74 degrees C).
- Turn off heat, add Boursin, and stir until melted. Garnish with chives, if desired, and serve warm.
Nutrition
(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)
- kcal: 555
- fat: 31 g
- sats: 8 g
- carbs: 40 g
- fibre: 6 g
- protein: 28 g
- salt: 1.078 g