Ingredients:

  • 500g chicken breasts: Halved lengthwise.
  • 150g Boursin Garlic & Fine Herbs cheese
  • 120ml chicken broth: Low sodium is best.
  • 60g baby spinach
  • 2g garlic powder
  • 30ml extra virgin olive oil
  • 2 cloves garlic: Freshly minced for the sauce base.
  • 3g sea salt
  • 1.5g black pepper
  • 0.5g red pepper flakes: Optional, for a tiny hint of warmth.

Instructions:

  1. Pat the 500g of chicken cutlets completely dry. Season both sides evenly with 3g sea salt, 1.5g black pepper, and 2g garlic powder.
  2. Heat 30ml olive oil in your skillet over medium high heat until the oil shimmers and barely wisps smoke. Place the chicken in the pan, working in batches if necessary. Sear for 4-5 minutes per side until deep golden brown and firm. Remove chicken to a plate and tent with foil.
  3. Reduce the heat to medium. In the same pan, add the 2 cloves of minced garlic. Sauté for about 30-60 seconds until the aroma fills the room but the garlic hasn't browned.
  4. Pour in the 120ml chicken broth. Use a wooden spoon to scrape the bottom of the pan, loosening all those savory brown bits.
  5. Bring the broth to a gentle simmer. Add the 150g of Boursin Garlic & Fine Herbs cheese. Whisk continuously until the sauce is uniform and velvety.
  6. Once the sauce is bubbling softly, add the 60g of baby spinach. Stir gently for 1 minute until the leaves are wilted and bright green. Slide the chicken and any accumulated juices back into the pan. Spoon the sauce over the meat and let it warm through for another 60 seconds.