Rich & Creamy Garlic & Herb Chicken

This is a recipe that I learned from one of my housemate’s at uni. She cooked this for us one house Christmas and I’ve made it several times since. It’s a recipe she learned to cook from her Dad and I’ll be forever grateful that she shared it with us, it is one of my favourites. I only cook it on special occasions because it is so rich and naughty but so totally worth it. What’s more special than Christmas Eve?! Not very much, and that’s why I decided upon this meal for such an occasion. I was almost relieved when I remembered this recipe because I would have been very sad to miss the chance to make it again. This is up there in my top 5 favourite meals, it is so so delicious!

Boursin chicken

It is very simple to make, with just a few ingredients, nothing complicated or time consuming. Given NYE is a work day this year, it would be easy to whip this up for a lovely dinner before heading out (or staying in) to celebrate. This NYE, J and I are going out to dinner, just the two of us, to a local Thai restaurant we found recently and absolutely adore. After that we’ll head home for a film and to reflect on the year we’ve just had and to make plans for the year ahead. Expect a few more posts on this topic!

Ingredients: (Serves 2 – 4)

  • 2 – 4 chicken breasts (one per person, depending on how many you want to feed)
  • 2-3 slices of Parma ham, per chicken breast
  • ~ half a bottle of white wine, a glug or two more if there is 3 or 4 of you
  • 150 g of garlic and herb flavoured soft cheese, I used Boursin
  • A little olive oil (~1 tbsp)

I suggest serving this with mashed potato and steamed vegetables, all the better for soaking up the sauce, but the choice is, of course, yours.

Method:

  1. Wrap the chicken breasts up individually in Parma ham.
  2. Heat the oil in a large frying pan on a medium-high heat.
  3. Place the wrapped chicken into the hot pan and cook for a few minutes, on each side, until the ham begins to crisp up.
  4. Pour the wine into the pan, bring to the boil and then reduce the heat slightly. Add the Boursin/soft cheese and stir until the cheese has melted.
  5. Leave this to cook for about 15 minutes until the chicken has cooked through (turning the chicken over half way through) and the sauce has reduced into a nice thick sauce. Add a little more wine if it becomes too thick but try to to reach that stage.
  6. Serve (with whatever vegetables/sides you see fit) smothered in sauce and be prepared to be wowed.
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