Skillet Chicken with Boursin, Mushrooms, and Asparagus

1. 1

   Dry the chicken tenders with paper towels, then season all sides with salt and pepper.

2. 2

   Melt the butter with the olive oil in a large nonstick skillet over medium heat. When the butter is sizzling, add the chicken tenders and cook until browned, 2 to 3 minutes per side. Transfer to a plate and keep warm.

3. 3

   Add the shallots to the same skillet and stir for about 30 seconds, then add the mushrooms. Cook, stirring, until the mushrooms start to soften, about 2 minutes. Add the garlic and herbes de Provence and cook, stirring, for about 30 seconds.

4. 4

   Stir in the chicken stock and wine. Add the asparagus and another pinch of salt.

5. 5

   Set the chicken tenders on top of the vegetables and pour in any accumulated juices. Reduce the heat to medium-low, cover, and cook until the chicken is no longer pink in the center and the juices run clear, about 5 minutes. An instant-read thermometer inserted near the center should register 165 degrees F (74 degrees C).

6. 6

   Turn off the heat, add the Boursin, and stir until it melts. Garnish with chives, if desired, and serve warm.

• Calories 451.33 kcal High
• Protein 42.19 g Good Source
• Carbs 33.54 g Moderate
• Total Fat 14.26 g Moderate
• Saturated Fat 5.07 g High
• Trans Fat 0.3 g High
• Cholesterol 89.89 mg High
• Sodium 588.97 mg High
• Fiber 5.46 g Moderate
• Sugar 3.64 g Moderate
• Added Sugar 0.05 g Low Source
• Calcium 303.56 mg Good Source
• Iron 6.05 mg Good Source
• Potassium 637.55 mg Moderate
• Vitamin A 170.64 mcg_rae Moderate
• Vitamin C 35.55 mg Good Source
• Vitamin D 3.0 mcg Moderate

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Garlic 🧄
• Onions 🧅
• Alcohol 🚫🍷