Ingredients:

  • 1.1 lb boneless skinless chicken breasts, sliced in half lengthwise into thin cutlets
  • 1/2 tsp garlic powder
  • 1/4 tsp salt
  • 1/4 tsp cracked black pepper
  • 1 tbsp olive oil
  • 5.3 oz Boursin Garlic & Fine Herbs cheese
  • 1/2 cup low-sodium chicken broth
  • 2 cups fresh baby spinach
  • 1 tbsp unsalted butter

Instructions:

  1. Pat the chicken cutlets completely dry with paper towels. Season both sides evenly with garlic powder, salt, and pepper.
  2. Heat olive oil and butter in a skillet over medium high heat until the butter foams and smells nutty.
  3. Sear the chicken cutlets for 3–5 minutes per side until a deep mahogany crust forms and the internal temperature reaches 165°F (74°C).
  4. Transfer chicken to a plate to rest. Note: This lets the juices redistribute so the meat stays moist.
  5. Reduce heat to medium. Pour in the chicken broth, scraping the bottom of the pan to release the browned bits.
  6. Stir in the Boursin cheese, whisking gently until the sauce is smooth and velvety.
  7. Fold in the baby spinach and stir until just wilted.
  8. Return the chicken and any accumulated juices to the skillet.
  9. Spoon the sauce over the meat and simmer for 2 minutes until the sauce thickens slightly.