Chicken With Boursin Mushroom Sauce Food

BOURSIN MUSHROOMS

Steps:

• Saute mushrooms in a couple of tablespoons of butter with a little salt& pepper til cooked thru on very low heat.
• In a separate saucepan melt down the boursin cake with a cup or so of the cream depending upon how thick you want your sauce.
• Pour over sauteed mushrooms and serve.

SPINACH AND BOURSIN STUFFED CHICKEN WITH ALFREDO SAUCE

Steps:

• With a meat mallet pound chicken until it is about the same thickness all over.
• Heat a little oil in a pan, add mushrooms and garlic, and cook until mushrooms are soft. In a small pan cook bacon until browned.
• In a large Saucepan bring some water to the boil, add spinach and cook until spinach wilts, drain, rinse under cold water, squeeze out any excess liquid.
• In a bowl combine spinach, mushrooms, bacon and boursin, mix until it is well combined. ( there should be enough heat left from mushrooms, to soften cheese, to mix evenly, if not just zap it for 20-30 seconds in the microwave, to make it easy to combine.).
• Dived mixture evenly between 4 breasts, Laying it on one half of the breast roll the other half over the top to cover and secure with tooth picks.
• Lightly oil the bottom of a baking dish, place chicken in, drizzle a little more oil over the top of each breast, bake in a pre-heated oven 180c, for about 40-50 Min's or until chicken is cooked. (cooking times will vary depending on the thickness of the breast.
• For the Sauce:.
• In a sauce pan add cream, butter and garlic powder, heat through making sure butter has melted, add Parmesan cheese, cream cheese and pepper to taste.
• Simmer on a low heat 15-20 Min's, This allows the cheese to be well and truly melted and really brings out the taste, the longer you simmer the sauce for, the more tasty it will be, just remember to stir from time to time.
• To serve cut chicken in half place on plate and pour sauce over. Alternatively slice chicken into pieces place on top of pasta and pour sauce over. MMmmmmm.

BOURSIN CHICKEN

Steps:

• Saute onion with a Tablespoon of olive oil in skillet and cook until translucent.
• add 1-2 more tablespoons of olive oil and add chicken breasts.
• Cook chicken in skillet until juices run clear, or it is pretty well cooked through.
• After chicken is browned on both sides add the can of broth and the white wine.
• Add the pepper and garlic to the chicken and broth.
• Bring entire skillet to a boil and add the Boursin Cheese.
• Break up the cheese into smaller peices and reduce to a simmer.
• Simmer about 15 mintutes until cheese is melted and creamy.
• Add the Parmesan and serve over rice or pasta!

CHICKEN WELLINGTON WITH MUSHROOM VELOUTE SAUCE

Steps:

• Prep Chicken:.
• In a mixing bowl, combine white wine, basil, oregano and mix well.
• Place chicken breasts in a shallow dish and pour the wine mixture on top to marinate. Refrigerate for 2 hours, turning the chicken breasts every half hour to insure all areas are marinated.
• Prepare the Mushroom Veloute Sauce:.
• In a saucepan, bring the chicken stock to a boil.
• In a saute pan, over medium heat, melt 2 Tablespoons butter and saute mushrooms and shallots until tender.
• In another medium saucepan, over medium heat, melt the other 2 Tablespoons of butter, slowly stir in flour to make a roux. Cook for about 2 minutes, being careful not to burn.
• Slowly add (HOT) chicken stock and whisk until smooth. Bring this sauce to a boil, then reduce heat to simmer.
• Add mushrooms and shallots, salt and pepper to taste, and simmer for 10 minutes - then keep warm OR reheat while the chicken is cooking.
• Chicken Wellington:.
• Divide each Boursin into thirds (so you have 6 portions).
• Remove chicken breasts from the marinade, reserving.
• Put the marinade in a saute pan (over medium heat) until the sauce gets hot, then add the chicken breasts and poach for 5-10 minutes, flipping halfway through. *The timing really depends on how thick the breasts are. Just make sure that the chicken is mostly cooked through*.
• Remove the chicken breasts and let cool for about 20 minutes. Meanwhile, preheat the oven to 375 degrees.
• Cut each puff pastry sheet in half. Using 6 halves, place each breast in the center and top with a portion of boursin cheese. Place each remaining puff pastry on top of eacj chicken breast, pinching the puff pastry to seal around the chicken. Cut any excess puff pastry off.
• In a small bowl, make an egg wash by mixing the egg and water together, then brush the top of the Wellington with egg wash.
• Bake for 25 minutes. (To get a golden brown color, you may need to broil for 1-2 minutes after baking.).
• Remove from oven and place each Wellington in the center of the serving plate and top with Mushroom Veloute Sauce. Sprinkle with chopped parsley and serve.

CHICKEN WITH BOURSIN MUSHROOM SAUCE RECIPE

Steps:

• Dry your chicken breasts with paper towels and season well with salt and pepper. Flip them over and season the other side. Pretend this a picture of chicken cooking in a large skillet over medium-high heat. Cook until brown and turn over, about 5 minutes. Flip over and reduce heat to medium and cover. Cook about 15 minutes more or until the chicken reaches 160 degrees. Transfer to a plate and cover with tin foil to keep warm. (If you used chicken with skin, pour out all but 1 Tablespoon of the fat.) Add the mushrooms and butter to the pan. Add the shallot and cook until it begins to soften, about a minute. Add the wine to the pan and scrape up all of the bits from the bottom of the pan. Cook until the wine cooks almost all of the way out. Look how brown and gorgeous they are. Take the pan off of the heat and whisk in the Boursin cheese and parsley. Season with salt and pepper. Pour the Boursin sauce over the chicken. I served the chicken with simple steamed green beans and a rice pilaf. There you have a perfect, quick, chicken recipe that took all of 30 minutes to get on the table. And it is delicious.