Boursin Chicken & Tenderstem Broccoli combines tender chicken breasts, creamy Boursin cheese sauce, and crisp-tender Tenderstem broccoli. Served alongside roast onion and new potato wedges.

Ingredients-

• 2 chicken breasts

• 2 tablespoons plain flour

• Salt and pepper

• Olive oil

• 350ml weak stock (made with 1/2 chicken stock cube)

• 1 Boursin cheese

• 2 teaspoons cornflour

• 2 teaspoons cold water

• Tenderstem broccoli

• 6-8 new potatoes, cut lengthwise

• 1 small red onion, diced into chunks

• Chunks of red pepper (optional, for additional vegetables)

Instructions-

Step 1: Preparing the New Potato Wedges and Red Onion

1. Cut the new potatoes lengthwise and place them in a baking tray along with the diced red onion, which should be cut into 1-2cm chunks.

2. Season with black pepper and drizzle with olive oil.

3. Add the baking tray to the oven ten minutes before adding the chicken. Roast for a total of 40 minutes.

Step 2: Preparing the Chicken

1. Butterfly the chicken breasts and coat them in plain flour and a pinch of pepper.

2. In a pan, heat a little olive oil and brown the chicken on both sides. Once both sides are browned, remove the chicken from the pan and set it aside.

Step 3: Making the Boursin Cheese Sauce

1. In the same pan, add the weak stock along with half of the Boursin cheese.

2. Whisk the mixture and then add the cornflour slurry (cornflour and cold water). Stir well and allow it to thicken. Once it starts to thicken, remove it from the heat.

Step 4: Assembling and Baking

1. In an oven dish, add the browned chicken, Tenderstem broccoli, and the sauce. Dot half of the remaining Boursin cheese into the sauce.

2. Add the chicken to the oven preheated to 180°C and bake for 30 minutes.

3. If you want to include additional vegetables, chunks of red pepper work well with the potatoes.

Serve the Boursin Chicken & Tenderstem Broccoli with roast onion and new potato wedges hot and enjoy the combination of chicken, Boursin sauce, and crisp-tender broccoli.