1. Pat your chicken breast dry and pound them with the palm of your hand a few times to make them even in thickness.
2. Whisk the flour, garlic powder, onion powder, and salt together in a shallow bowl and then dip the chicken in it to coat it.
3. Heat the butter and oil and then sear the chicken until it’s golden brown on both sides. Remove them from the pan while you make the sauce.
4. Add the stock to the pan and bring it to a boil. Add Boursin Shallot & Chive Cheese, stir, and simmer for a few minutes before returning the chicken to the pan. Sprinkle with some minced chives or parsley and some freshly ground pepper to serve.
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Directions
1. Pat your chicken breast dry and pound them with the palm of your hand a few times to make them even in thickness.
2. Whisk the flour, garlic powder, onion powder, and salt together in a shallow bowl and then dip the chicken in it to coat it.
3. Heat the butter and oil and then sear the chicken until it’s golden brown on both sides. Remove them from the pan while you make the sauce.
4. Add the stock to the pan and bring it to a boil. Add Boursin Shallot & Chive Cheese, stir, and simmer for a few minutes before returning the chicken to the pan. Sprinkle with some minced chives or parsley and some freshly ground pepper to serve.