Ingredients:

  • 1.5 lbs chicken breasts, filleted into 1/2-inch cutlets
  • 1 tbsp avocado oil
  • 0.5 tsp kosher salt
  • 0.5 tsp cracked black pepper
  • 5.2 oz Boursin Garlic & Fine Herbs cheese, room temperature
  • 0.5 cup chicken bone broth
  • 2 cloves garlic, minced
  • 1 tsp lemon juice
  • 2 cups fresh baby spinach
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Season the chicken cutlets liberally with kosher salt and black pepper.
  2. Heat a 12-inch heavy-bottomed skillet over medium-high heat with avocado oil. Once the oil shimmers, sear the chicken for 5–6 minutes per side until a deep, mahogany crust forms. Remove chicken to a side plate.
  3. Lower the heat to medium. In the same pan, add the minced garlic and sauté for 30 seconds until fragrant, using the moisture to deglaze the browned bits (fond) from the bottom.
  4. Whisk in the chicken bone broth and the room-temperature Boursin cheese. Use a silicone whisk to emulsify the cheese into the broth until a smooth, velvety sauce forms.
  5. Stir in the lemon juice and fresh baby spinach. Allow the spinach to wilt slightly in the residual heat.
  6. Return the chicken and any accumulated juices to the pan. Let the chicken rest in the sauce for 2 minutes to reach an internal temperature of 165°F. Garnish with fresh parsley before serving.