Pan-fried chicken, chard, mushrooms, sun-dried tomatoes and Boursin® cream sauce

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Here is a second recipe in partnership with Boursin® Garlic and Fine Herbs. After the risotto(recipe HERE), I have this time concocted a pan with chicken, mushrooms, chard and sundried tomatoes, in a cream and Boursin sauce. It is a real delight and is best served with a simple white rice.

Recette pour 4 personnes :

• olive oil
• 1/2 red onion
• 1 foot of chard
• 250g of mushrooms (shiitake for example)
• 2 cloves of garlic
• 6 chicken thighs
• 80g dried tomatoes marinated in olive oil
• 250ml full cream
• 150g of Boursin garlic and herbs
• salt pepper

Instructions :

Here are the vegetables that we will use! A nice chard foot will be perfect!

Trim the edge of the chard foot.

Cut the foot into fairly small pieces on the white side and larger pieces on the green side.

Peel the onion half and slice it thinly. Also cut the mushrooms.

For the chicken. Remove the skin.

Remove the central bone with a knife.

Check for the absence of cartilage. Cut each thigh in half. Put in a hot pan with olive oil.

Brown well on all sides. Season with salt and pepper.

Remove the meat, leave the fat and add the peeled and chopped garlic cloves.

Also add the mushrooms and onion.

Bake. Fungi will decrease.

Then add the chard foot.

The leaves will cook like spinach.

Cut the dried and marinated tomatoes into small pieces.

In the pan!

When the chard is cooked, put the chicken back in with the juices.

Pour in the cream and the boursin.

Mix well. The boursin will melt well. The sauce is as creamy as one could wish. You can add half a glass of water to make it a little more fluid. Put salt and pepper at your taste.

Serve hot with a simple rice for example!