Step 1

Dry the chicken well with paper towels. Pound the chicken a few times using the heel of your hand so that it is even in thickness.

Step 2

Whisk the flour, garlic powder, onion powder, and salt in a shallow bowl then dip the chicken into it to coat.

Step 3

Heat the oil and butter in a large, non-stick pan over medium heat. Add the chicken and sear until it is golden brown, about 8 minutes. Flip the chicken over, lower the heat to medium-low, and continue to cook until both sides are golden and the chicken is fully cooked, about 10 minutes more. Remove the chicken from the pan.

Step 4

Add the stock to the pan, turn the heat to medium-high, and let it come to a boil. Add the Boursin cheese and stir until it melts into the sauce. Let the sauce simmer for 5 minutes then return the chicken and any juices to the pan and stir so it coats the chicken. Serve with some minced chives or parsley over the top.