Creamy Boursin chicken with mash
Serves: 2
Prep time: 30 minsTotal time: 
Recipe photograph by Ali Allen
Creamy Boursin chicken with mash
Recipe by Anna Glover
Everyone’s favourite soft cheese makes an easy, delicious sauce. The watercress and pea salad adds a lovely freshness to the dish
Serves: 2
Prep time: 30 minsTotal time: 
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Nutritional information (per serving)
Calories
590Kcal
Fat
18gr
Saturates
9gr
Carbs
55gr
Sugars
6gr
Fibre
9gr
Protein
48gr
Salt
0.6gr
Anna Glover
Anna is our former Creative Food Editor, and a cookery writer and food stylist. She loves a challenge and is known for whipping up interesting flavour combinations. She’s still in search of the best pizza in the world
See more of Anna Glover’s recipes
Anna Glover
Anna is our former Creative Food Editor, and a cookery writer and food stylist. She loves a challenge and is known for whipping up interesting flavour combinations. She’s still in search of the best pizza in the world
See more of Anna Glover’s recipes
Ingredients
- 500g floury potatoes, peeled and chopped
- 2 skinless chicken breasts
- 3 tsp olive oil
- 1 large shallot or small onion, finely chopped
- 50g Boursin or garlic-and-herb soft cheese
- a splash of milk (any kind)
- 1 tsp Dijon mustard
- 2 tsp red or white wine vinegar
- 100g frozen peas, defrosted
- 2 handfuls of watercress
Step by step
- Boil the potatoes for 10-15 minutes until tender.
- Meanwhile, butterfly the chicken breasts by cutting them in half horizontally but keeping them attached at one side, then open them out. Season.
- Heat 1 teaspoon of oil in a nonstick frying pan on medium-high and fry the chicken for 2-3 minutes on each side until golden and cooked through. Transfer to a plate.
- Lower the heat and add another teaspoon of oil to the pan. Fry the onion for a few minutes until soft. Stir in the Boursin, then add 150ml water. Leave to bubble for 5 minutes.
- Drain the potatoes and mash with a splash of milk. Season. Whisk the mustard, vinegar and 1 teaspoon of oil in a bowl with salt and pepper. Toss in the peas, then fold in the watercress.
- Serve the chicken on top of the mash, pour over the sauce and serve the salad alongside.
