Poulet Au Fromage Boursin (Chicken W/ Boursin Cheese)

Submitted by PSU_Lioness

"I found this in a PLCB "Taste" magazine ("Bistro Classics" segment) and I am posting for safe keeping. It sounds rich and delicious."

 

• Ready In: 1hr
• Ingredients: 9
• Serves: 4

ingredients

• 59.14 ml olive oil
• 4 (680.38 g) boneless chicken breasts
• 1 medium shallot, finely diced
• 236.59 ml dry white wine
• 2 (294.83 g) wheels boursin cheese (Garlic & Fine Herbs Boursin cheese is what you should use but it wasn't a recognized ingredient)
• 473.18 ml heavy cream
• 78.78 ml veal demi-glace
• 1 sweet red pepper, finely diced
• salt and pepper, to taste

directions

1. Warm oil in a 9" saute pan over High heat.
2. When oil is hot, reduce heat to Medium-High and add chicken. Cook until the internal temperature reaches 165 degrees (about 12 minutes), turning occasionally to keep from burning. Transfer to a plate and keep warm.
3. Wipe the pan clean of oil.
4. Add shallots and cook over Medium-High heat until translucent, about 3 minutes.
5. Add wine to deglaze pan, stirring with a spoon to scrape the bottom of pan, and cook until liquid is reduced by two-thirds.
6. Add heavy cream, demi-glace, cheese, red peppers, salt and pepper.
7. Stir until cheese is incorporated and sauce is thick enough to coat the back of a spoon.
8. Serve chicken topped with Boursin sauce.

Reviews

[Lori Mama]

This was superb. Wish I could give it more stars. I did make some changes: I halved the recipe (only 2 of us), used 1/2 & 1/2 for the cream and chicken stock for the veal demi-glace. Don't cook with veal, so wouldn't have glace on hand. Not sure you'd notice it that much. Made for New Kids on the Block Tag game. :)