Split chicken breasts go on sale every few months or so for .99 cents a pound. I picked up two packs of them the last time they went on sale. This recipe calls for Boursin cheese, but you can easily replace it with cream cheese mixed with herbs. Just do a Google search and you’ll find plenty of recipes to replace the Boursin.
Pan Roasted Chicken with Cheesy Herb Mashed Potatoes
2 pounds small red potatoes, scrubbed and cut into 1 inch pieces
1 ¼ low sodium chicken broth (or homemade broth)
1 (5 oz) package Boursin cheese
¼ cup minced fresh chives
4 (12 oz) bone in split chicken breasts, trimmed and halved crosswise
Salt and pepper
1 Tbsp vegetable oil
1 shallot, minced
¼ cup dry white wine
Microwave potatoes and ½ cup broth in large covered bowl until potatoes are tender, 10-12
minutes. Add 1/3 cup Boursin and 2 Tbsp chives and, using potato masher, mash mixture.
Meanwhile, pat chicken dry with paper towels and season with salt and pepper. Heat oil in
skillet over medium high heat until just smoking. Cook chicken, skin side down, until well
browned, 5-10 minutes. Reduce heat to medium, cover, and cook until meat registers 160
degrees, 12-15 minutes. Transfer chicken to platter and tent loosely with foil.
Pour off all but 1 Tbsp fat from skillet. Add shallot and cook until softened, about 1 minute. Add
remaining ¾ cup broth, wine, and any accumulated chicken juices and simmer until slightly
thickened, about 3 minutes. Off heat, whisk in remaining 2 Tbsp Boursin and remaining 2 Tbsp
chives. Season with salt and pepper to taste. Pour sauce over chicken and serve with potatoes.