Chicken, Bacon & Boursin Mash Bowls

Buttery mash topped with juicy chicken and crispy bacon in a creamy Boursin sauce. Pure comfort food.

By @alexskitchenbangers

Original recipe source

Cook time: 30 minutes

Servings: 2

Ingredients

• 450 g maris piper potatoes
• 1 to taste salt
• 15 g lighter butter spread
• 80 ml semi-skimmed milk
• 1 to taste salt
• 1 to taste black pepper
• 50 g smoked bacon lardons
• 250 g chicken breast
• 1 to taste salt
• 1 to taste black pepper
• 1 white onion
• 1 tsp chopped garlic
• 60 g Boursin garlic & herb cream cheese
• 100 ml semi-skimmed milk
• 1.5 sprigs fresh parsley
• 1.5 sprigs fresh parsley
• 50 g smoked bacon lardons

Instructions

1. Boil the potatoes in salted water for 15–20 minutes until tender.
2. Drain and mash the potatoes with butter and milk, season with salt and black pepper. Keep warm.
3. Fry the bacon lardons in a hot pan for 3-4 minutes until crisp. Remove with a slotted spoon and set aside, leaving the fat in the pan.
4. Season the chicken with salt and pepper, then add to the pan.
5. Fry for 6-8 minutes until golden on the outside and cooked through.
6. Add the onion and cook for a few minutes until softened. Stir in the garlic if using and fry for 1 minute.
7. Lower the heat and stir through the Boursin until melted. Pour in the milk gradually, stirring until a creamy sauce forms. Simmer for 2-3 minutes to thicken slightly.
8. Stir in half of the parsley and season to taste.
9. Spoon the mash into bowls, top with the creamy chicken and sauce, and scatter over the crispy bacon and remaining parsley to serve.