Poulet Au Fromage Boursin (Chicken W/ Boursin Cheese)

Recipe 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.

Top Review by 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. :)

Ingredients Nutrition


  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.

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