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    Dinner (mains)

    Boursin Chicken

    Dinner
    ​

    4 servings

    porções

    10 minutes

    tempo ativo

    25 minutes

    tempo total
    Começar a Cozinhar

    Ingredientes

    2x 250g/9oz Chicken Breasts, (brought close to room temp)

    40g / 1/4 cup Plain/All Purpose Flour

    1 tsp Salt

    1/2 tsp EACH: Onion Powder, Garlic Powder, Black Pepper

    1 tbsp EACH: Olive Oil, Butter (preferably unsalted)

    2 Shallots, (very finely diced)

    100-120g / 3-4oz Baby Spinach Leaves, (optional, see notes)

    180ml / 3/4 cup Chicken Stock

    1x 5oz/150g pack of Boursin Garlic & Herbs Cheese, (at room temp)

    Olive Oil, (as needed)

    Salt & Pepper, (as needed)

    Instruções

    Horizontally slice each chicken breast right through the centre to create 4 even-sized breasts. In a large shallow dish, whisk together flour, salt, onion powder, garlic powder and black pepper. Dredge each chicken breast through the flour to fully coat, then shake and place to one side.

    Heat up the oil and butter in a large pan over medium-high heat. Add the chicken and fry for a few minutes on each side, or until they've built up a golden crust and are just about cooked through the centre. Remove and place on a plate to one side and lower the heat to medium.

    Optional: Add the spinach and fry for 30 seconds or so until it just begins to wilt, then remove and place to one side.

    Add the shallots and fry for a few minutes until soft and golden, adding a dash of oil to the pan if you need to. Pour in the chicken stock then stir in the Boursin until it blends into the stock.

    Gently bubble away for a few minutes, or until the sauce begins to thicken. Stir in the spinach and resting juices from the chicken and simmer for 30 seconds or so to re-thicken, then add the chicken and baste in the sauce to warm it back through. Stir in a splash of stock to thin out the sauce if needed, or continue simmering if it's still a little thin.

    Adjust seasoning if needed (go easy on the salt) then tuck in and enjoy!

    Nutrição

    Tamanho da Porção

    -

    Calorias

    351 kcal

    Gordura Total

    20.89 g

    Gordura Saturada

    9.774 g

    Gordura Insaturada

    9.688 g

    Gordura Trans

    0.119 g

    Colesterol

    113 mg

    Sódio

    542 mg

    Carboidrato Total

    8.18 g

    Fibra Dietética

    1.1 g

    Açúcares Totais

    2.25 g

    Proteína

    32.06 g

    4 servings

    porções

    10 minutes

    tempo ativo

    25 minutes

    tempo total
    Começar a Cozinhar

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    Ingredientes

    2x 250g/9oz Chicken Breasts, (brought close to room temp)

    40g / 1/4 cup Plain/All Purpose Flour

    1 tsp Salt

    1/2 tsp EACH: Onion Powder, Garlic Powder, Black Pepper

    1 tbsp EACH: Olive Oil, Butter (preferably unsalted)

    2 Shallots, (very finely diced)

    100-120g / 3-4oz Baby Spinach Leaves, (optional, see notes)

    180ml / 3/4 cup Chicken Stock

    1x 5oz/150g pack of Boursin Garlic & Herbs Cheese, (at room temp)

    Olive Oil, (as needed)

    Salt & Pepper, (as needed)

    Instruções

    1

    Horizontally slice each chicken breast right through the centre to create 4 even-sized breasts. In a large shallow dish, whisk together flour, salt, onion powder, garlic powder and black pepper. Dredge each chicken breast through the flour to fully coat, then shake and place to one side.

    2

    Heat up the oil and butter in a large pan over medium-high heat. Add the chicken and fry for a few minutes on each side, or until they've built up a golden crust and are just about cooked through the centre. Remove and place on a plate to one side and lower the heat to medium.

    3

    Optional: Add the spinach and fry for 30 seconds or so until it just begins to wilt, then remove and place to one side.

    4

    Add the shallots and fry for a few minutes until soft and golden, adding a dash of oil to the pan if you need to. Pour in the chicken stock then stir in the Boursin until it blends into the stock.

    5

    Gently bubble away for a few minutes, or until the sauce begins to thicken. Stir in the spinach and resting juices from the chicken and simmer for 30 seconds or so to re-thicken, then add the chicken and baste in the sauce to warm it back through. Stir in a splash of stock to thin out the sauce if needed, or continue simmering if it's still a little thin.

    6

    Adjust seasoning if needed (go easy on the salt) then tuck in and enjoy!