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Poulet à la Sauce Boursin Ail et Fines Herbes

Un plat simple et rapide qui réchauffe le cœur autant que l'estomac. Parfait pour un soir de semaine chargé ou un dîner improvisé entre amis.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 filets de poulet
Course: Dinner, Main Course
Cuisine: French
Ingredients Equipment Method Notes

Ingredients
  

  • 4 chicken fillets (about 150g each)
  • 150 g Boursin garlic and herbs cheese
  • 200 ml heavy cream
  • 1 tbsp butter
  • Salt
  • Freshly ground black pepper
  • Fresh herbs (parsley, chives) optional, chopped

Equipment

  • Large skillet

Method
 

  1. Season chicken fillets generously with salt and pepper.
  2. Melt butter in a skillet over medium heat. Add chicken and cook for 5-7 minutes per side, until golden brown and cooked through. Remove and set aside.
  3. In the same skillet, add heavy cream and bring to a simmer over low heat. Stir in Boursin cheese until melted and smooth. Reduce heat to low to prevent sticking.
  4. Return chicken to the skillet and simmer for 8-10 minutes, turning occasionally to coat with sauce.
  5. Serve chicken hot, drizzled with sauce. Garnish with fresh herbs if desired. Serve with pasta, rice, or vegetables.

Notes

Add a pinch of grated nutmeg to the sauce for a richer flavor. You can substitute coconut cream for heavy cream. If you don't have Boursin garlic and herbs cheese, use another fresh herb cheese, or prepare a yogurt sauce.