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

1. Pat chicken tenders dry with paper towels, and season all sides with salt and pepper.
2. 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.
3. 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.
4. Stir in chicken stock and wine. Add asparagus and another pinch of salt.
5. 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).
6. 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