Ingredients
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1 1/2 to 2 pounds chicken tenders
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salt and freshly ground black pepper to taste
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1 1/2 tablespoons unsalted butter
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1 1/2 tablespoons olive oil
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1/2 cup thinly sliced shallots
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8 ounces mushrooms, cleaned and sliced
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2 cloves garlic, minced
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1 teaspoon herbes de Provence
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1/3 cup chicken stock
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1/3 cup dry white wine
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2 cups bite-sized asparagus pieces
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1 (5.2 ounce) package soft French cheese, such as Boursin® Shallot and Chive Cheese, roughly chopped
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fresh snipped chives for garnish (optional)
Directions
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Pat chicken tenders dry with paper towels, and season all sides with salt and pepper.
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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.
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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.
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Stir in chicken stock and wine. Add asparagus and another pinch of salt.
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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).
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Turn off heat, add Boursin, and stir until melted. Garnish with chives, if desired, and serve warm.
