Ingredients

• 4 ea chicken thighs, bone-in, skin-off
• 1 C mushrooms, sliced
• 1 T shallot, minced
• 1/2 C white wine
• 1 pkg Garlic & Fine Herbs Boursin cheese

Instructions

1. Season the chicken, dredge in flour, then pan fry to form a crust. Finish in the oven.
2. Saute the mushrooms and shallot in butter with garlic powder. Add the wine and reduce. Melt in the cheese.
3. Plate the chicken, dress with the sauce, and serve hot.

Source: unknown

Contributed by: Linda