Ingredients:

  • 1.5 lbs boneless, skinless chicken breasts
  • 1 tsp fine sea salt
  • 1/2 tsp freshly cracked black pepper
  • 2 tbsp olive oil
  • 5.3 oz Boursin Garlic & Fine Herbs cheese
  • 1/2 cup heavy cream
  • 3 cloves garlic, minced
  • 1 tbsp fresh parsley, finely chopped
  • 1 tsp fresh lemon juice

Instructions:

  1. Pat the chicken cutlets completely dry with paper towels. Season both sides generously with salt and pepper.
  2. Heat olive oil in a 12-inch stainless steel or cast-iron skillet over medium-high heat until it shimmers. Add chicken and sear for 4–6 minutes per side without moving them, until they develop a deep mahogany-colored crust. Remove chicken to a plate and let it rest.
  3. Reduce heat to medium. In the same pan, add the minced garlic and sauté for 30–60 seconds until fragrant and golden.
  4. Pour in the heavy cream, scraping the bottom of the pan with a whisk to release the brown fond. Once the cream begins to bubble, remove the pan from the heat.
  5. Stir in the Boursin Garlic & Fine Herbs cheese, whisking constantly until the cheese is completely melted and the sauce is smooth.
  6. Return the pan to low heat and stir in the lemon juice and fresh parsley.
  7. Place the seared chicken and any accumulated juices back into the pan. Spoon the sauce over the meat and simmer for 2 minutes until the sauce is thick enough to coat the back of a spoon.