Ingredients:

  • 5 oz Pepper Boursin Cheese, cubed
  • 1 tbsp Unsalted Butter
  • 2 cloves Garlic, minced
  • 1/2 cup Low-sodium Chicken Broth
  • 1/4 cup Half-and-Half
  • 1/2 tsp freshly cracked black pepper

Instructions:

  1. Melt the butter in the saucepan over medium heat. Add the minced garlic and freshly cracked black pepper. Sauté for 1–2 minutes until the garlic is fragrant and translucent, but not browned.
  2. Pour in the chicken broth. Increase the heat slightly and simmer for 3–4 minutes until the liquid has reduced by about half to concentrate the flavor.
  3. Lower the heat to medium-low. Stir in the cubed Boursin cheese, whisking constantly until the cheese is completely melted and integrated.
  4. Slowly pour in the half-and-half, stirring until the sauce reaches a velvety, uniform consistency. Remove from heat once the sauce just begins to bubble.