Poulet Au Fromage Boursin (Chicken W/ Boursin Cheese)

Name: Poulet Au Fromage Boursin (Chicken W/ Boursin Cheese)
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 serving(s)
Ingredients: 1/4 cup olive oil; 4 (6 ounce) boneless chicken breasts; 1 medium shallot, finely diced; 1 cup dry white wine; 2 (5 1/4 ounce) wheels boursin cheese (Garlic & Fine Herbs Boursin cheese is what you should use but it wasn't a recognized ingredient); 2 cups heavy cream; 1/3 cup veal demi-glace; 1 sweet red pepper, finely diced; salt and pepper, to taste

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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."

Poulet Au Fromage Boursin (Chicken W/ Boursin Cheese) created by Lori Mama

Ready In:: 1hr
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ingredients

¹⁄₄ cup olive oil
4 (6 ounce) boneless chicken breasts
1 medium shallot, finely diced
1 cup dry white wine
2 (5 1/4 ounce) wheels boursin cheese (Garlic & Fine Herbs Boursin cheese is what you should use but it wasn't a recognized ingredient)
2 cups heavy cream
¹⁄₃ cup veal demi-glace
1 sweet red pepper, finely diced
salt and pepper, to taste

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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@PSU Lioness

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review by Lori Mama

1/28/2012

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. :)
photo by Lori Mama

1/28/2012
creation by PSU Lioness

1/27/2012

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