Poulet Au Fromage Boursin (Chicken W/ Boursin Cheese)

"I found this in a PLCB "Taste" magazine ("Bistro Classics" segment) and I am posting for safe keeping. It sounds rich and delicious."
 
Poulet Au Fromage Boursin (Chicken W/ Boursin Cheese) created by Lori Mama
Ready In:
1hr
Serves:
Units:

ingredients

directions

  • Warm oil in a 9" saute pan over High heat.
  • 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.
  • Wipe the pan clean of oil.
  • Add shallots and cook over Medium-High heat until translucent, about 3 minutes.
  • Add wine to deglaze pan, stirring with a spoon to scrape the bottom of pan, and cook until liquid is reduced by two-thirds.
  • Add heavy cream, demi-glace, cheese, red peppers, salt and pepper.
  • Stir until cheese is incorporated and sauce is thick enough to coat the back of a spoon.
  • Serve chicken topped with Boursin sauce.
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RECIPE MADE WITH LOVE BY

@PSU Lioness
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  1. 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. :)
     
  2. Lori Mama
    Poulet Au Fromage Boursin (Chicken W/ Boursin Cheese) Created by Lori Mama
  3. 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.
     
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