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In a large mixing bowl, combine the chicken, mayonnaise, Creole seasoning, onion powder, 1 tsp of Italian seasoning, and the paprika.
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Set aside for at least 20 minutes
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Heat olive oil in a pan
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Add in the chicken
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Cook for 3-4 minutes per side or until completely cooked through.
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Remove and set aside
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In the same pan, melt the butter.
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Once melted, add the shallots, remaining 1 tsp Italian seasoning, crushed red pepper flakes, and sun-dried tomatoes.
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Sauté for one minute
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Add in the flour and stir until no longer visible
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Stir in the chicken stock and bring to a simmer
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Add in the boursin cheese; stir to combine
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Pour in the heavy whipping cream and heat to a low simmer
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Return the chicken to the pan
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Tear the basil leaves and add them in
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Simmer, uncovered, for 5 minutes
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Serve over warm mashed potatoes or pasta