Chicken With Creamy Herb Sauce

A savory Boursin sauce with mushrooms and herbs goes so well with the simple sauteed chicken breasts. Serve this dish with rice or noodles for a delicious meal.

Ingredients:

• 1 to 1 1/2 pounds boneless chicken breasts, sliced or pounded until thinned
• salt and pepper
• 1 tablespoon olive oil
• 1 tablespoon butter
• 8 ounces sliced mushrooms
• 1 tablespoon flour
• 2/3 cup chicken broth
• 1 package light Boursin cheese, about 4.4 ounces
• 2 tablespoons snipped chives
• 1 tablespoon chopped parsley
• 1 tablespoon chopped dill

Preparation:

Wash chicken and pat dry. Put the chicken between pieces of plastic wrap and pound until thinned. Sprinkle with salt and pepper.

In a skillet over medium-low heat, heat olive oil and butter. Add chicken pieces and cook, turning, until browned and cooked through, about 8 to 10 minutes. Remove to a plate; cover and keep warm.

Add mushrooms to the pan and cook, stirring, until the mushrooms are browned and tender. Stir in flour until blended. Stir in chicken broth and cook, stirring, until thickened. Stir in the Boursin cheese, chives, parsley, and dill. Cook, stirring, until cheese is melted and sauce is hot. Serve chicken with sauce.

Serves 4.