Meat and Poultry Chicken Chicken Breast Skillet Chicken Boursin Chicken, Mushroom, and Asparagus Skillet Be the first to rate & review! 1 Photo For this Boursin chicken, mushroom, and asparagus skillet, shallots, garlic, mushrooms, and asparagus help to build the flavor of chicken tenders, and Boursin finishes the lovely sauce. Serve over mashed potatoes or rice, and add a tossed salad for a complete menu. By Brenda Venable Published on November 7, 2024 Save Rate Print Share Close Add Photo Prep Time: 10 mins Cook Time: 15 mins Total Time: 25 mins Servings: 4 Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 4 servings 1 1/2 to 2 pounds chicken tenders salt and freshly ground black pepper to taste 1 1/2 tablespoons unsalted butter 1 1/2 tablespoons olive oil 1/2 cup thinly sliced shallots 8 ounces mushrooms, cleaned and sliced 2 cloves garlic, minced 1 teaspoon herbes de Provence 1/3 cup chicken stock 1/3 cup dry white wine 2 cups bite-sized asparagus pieces 1 (5.2 ounce) package soft French cheese, such as Boursin® Shallot and Chive Cheese, roughly chopped fresh snipped chives for garnish (optional) Directions Pat chicken tenders dry with paper towels, and season all sides with salt and pepper. Melt butter with olive oil in a large, nonstick skillet over medium heat. When butter is sizzling, add chicken tenders and cook until browned, 2 to 3 minutes per side. Remove to a plate and keep warm. Add shallots to the same skillet, and stir for about 30 seconds, then add mushrooms. Stir until mushrooms begin to soften, about 2 minutes. Add garlic and herbes de Provence and cook, stirring, about 30 seconds. Stir in chicken stock and wine. Add asparagus and another pinch of salt. Place chicken tenders on top of vegetables, and add any accumulated juices. Reduce heat to medium-low, cover, and cook until chicken is no longer pink at the center and juices run clear, about 5 minutes. An instant-read thermometer, inserted near the center, should reach 165 degrees F (74 degrees C). Turn off heat, add Boursin, and stir until melted. Garnish with chives, if desired, and serve warm. I Made It Print Nutrition Facts (per serving) 555 Calories 31g Fat 40g Carbs 28g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 555 % Daily Value * Total Fat 31g 40% Saturated Fat 8g 41% Cholesterol 71mg 24% Sodium 1078mg 47% Total Carbohydrate 40g 15% Dietary Fiber 6g 21% Total Sugars 8g Protein 28g 57% Vitamin C 14mg 16% Calcium 123mg 9% Iron 4mg 20% Potassium 1007mg 21% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.