Boursin Cheese - Chicken in a Creamy, Garlic-Mushroom Sauce Recipe

I LOVE Boursin Gournay cheese. Tip: Always have some in your fridge. It is perfect for dips, company, Friday night dinner (ahem).  I don't know what they put it in to make it so crack-like, but it's hard for me to open a silver medallion of awesomeness and not finish it.

Wednesday night I was stuck in a situation where I was thrown 2 chicken breasts and was told to "make a quick dinner." After scoping out some Boursin in the fridge, I made this up on the spot and it was super delicious.

Chicken in a Creamy, Garlic-Mushroom Sauce
Ingredients:
2-4 boneless chicken breasts
salt, pepper, paprika
can of cream of mushroom soup
a few cloves of garlic, minced
1/4 cup of white wine
Boursin cheese (garlic and fine herbs variety) at room temperature
1/2 c sour cream
sliced mushrooms

Preheat oven to 350
Season the chicken breasts with salt, pepper, and paprika to taste.
In a large bowl, mix together soup, boursin and wine until creamy (a little liquid-y is ok).
Add sliced mushrooms and garlic to the sauce.

In a casserole dish cover (both sides) each breast with sauce.
Pop in the oven at 350 for 40-90 minutes until cooked through (depending on thickness, etc).
Serve with rice and broccoli.

It was so good y'all!
Now, off to watch some trashy TV with a round of Boursin, a baguette, and some wine! Perfect Friday night!