Circle B Kitchen
If your chicken breasts are ginormous (as mine were), slice them in half horizontally, creating 2 cutlets before pounding them to an even thickness. Flattening them like this creates a tender cutlet that cooks quickly and evenly and ensures that you can cut through them with your fork. No knives needed here.
Serves 4
4 boneless, skinless chicken breast halves (see headnote)
1 lb mushrooms, sliced
1 5.2 oz package garlic and herbs Boursin cheese
6-8 sprigs of fresh thyme (or 1/2 teaspoon dried)
Lots of fresh cracked black pepper
Place a chicken breast half between 2 sheets of plastic wrap and gently pound (flatten) the thicker end until the meat is of uniform thickness. Repeat with the rest of the breasts. Season liberally with salt and pepper.
Dredge each breast in flour, shaking off the excess and place on a baking rack.
Heat enough oil in a medium skillet to cover the bottom of the pan and place two of the breasts in the pan. Saute for 2 or 3 minutes, until golden brown and then turn and cook another 2 or 3 minutes. Remove from the pan and keep warm. Repeat with the remaining 2 breasts.
Wipe out the pan and drizzle with a tablespoon or so of olive oil. When the pan is hot, add the sliced mushrooms and saute until they begin to give up their juices and start to brown. Reduce the heat to low and add the thyme and Boursin cheese to the pan. Stir until the cheese is melted and a nice sauce is formed. If needed, add a tablespoon or so of chicken broth. Season to taste with salt and pepper
To serve, place a chicken breast on each plate and top with the mushroom sauce. Top with fresh thyme leaves and lots of cracked black pepper.
Note: We served this with our yummy orzo with spinach, lemon and goat cheese