Dinner’s Ready: Callie Nolan’s Boursin Chicken

Dinner's Ready RRP Dec

Local mom Callie Nolan is sharing one of her family favorites. Callie married Christopher Nolan in April 2017 and they started their family in 2018. They have three children: Dax (five), Whit (four), and Nila Dee Styles (seven months). Callie worked as a medical supply sales rep for nearly 11 years, then transitioned from her job in 2020 to become a full-time stay-at-home mom. Christopher is a branch manager at Cross Country Mortgage in Montgomery, AL. He has served in the mortgage industry for almost 20 years.

Callie has always enjoyed cooking. When she was a child, you could find her sneaking bites of food as it was being prepared in the kitchen. Her mom taught her how to help in the kitchen and cook at an early age.

“I’m not sure of the exact age I started getting my hands involved in the kitchen. I have fond memories of being itty-bitty and tasting turnips, fatback, fried creamed corn and all the Southern goodness. I was also very much inspired by my aunt and grandmother, who made cooking recipes a family tradition. When I think about cooking, I see a visual of my family gathered around the table, conversing about Jesus, life, and all things good,” she shares.

The Nolans especially enjoy cooking at Christmas-time and always make homemade gingerbread cookies and Chex mix, and their favorite sausage balls to snack on throughout the holidays. “The boys are my two best helpers in cutting the gingerbread cookies and decorating them before we package them up to give to friends and family.” They also enjoy hosting during the holidays. It is always exciting to sort through fun, new recipes to bring to the table each year. “Preparing the menu feels like an art.”

This month, Callie shares a recipe she found on Salt & Lavender’s blog. She explains, “It’s made with a little Nolan twist.” Almost anything she has on her list of recipes is simple with an unbeatable taste.

Boursin Chicken


Dinner food Dec rrp

3 large chicken breasts
1 1/2 tsp garlic powder
Salt & pepper to taste
1.5 Tbsp olive or avocado oil
1.5 tbsp butter
2 shallots
1 cup or so of chicken broth
1 4 oz package of gourmet blend mushrooms (optional)
1 package of fresh spinach (optional)
1 (5.2 oz) package of Boursin Fine Herbs & Garlic cheese
2 tbsp chopped parsley


Cut chicken breasts in half lengthwise to make a thinner cutlet and season with garlic powder, salt, and pepper.
Add oil and butter to the pan and let it heat up before adding the halved chicken breasts.
Cook chicken for 5-6 minutes on each side; once cooked, remove chicken from pan and put on a side plate.
Add shallots and mushrooms and sauté for about 5 minutes until softened and lightly browned.
Add chicken broth, Boursin cheese, and spinach to the skillet.
Stir until you have a smooth sauce, let it simmer for 5 minutes, and stir in chopped parsley.
Add chicken and plate juices back to the skillet and let it warm. Enjoy!

Kimberley Carter Spivey is a freelance writer, blogger, author, and entrepreneur. When she’s not working as an Instructional Systems Designer and copy-editor on Maxwell AFB, she’s busy freelancing, blogging, or toiling away at her next book. Her debut book Bloom: How to Get from Good Enough to a Life You Love can be purchased On Amazon and

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