Best Chicken Fromage Recipes

POULET AU FROMAGE BOURSIN (CHICKEN W/ BOURSIN CHEESE)

Poulet Au Fromage Boursin (Chicken W/ Boursin Cheese) image

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

Provided by PSU Lioness

Categories Chicken Breast

Time 1h

Yield 4 serving(s)

Number Of Ingredients 9

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

Steps:

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.

Nutrition Facts : Calories 881.7, Fat 73.4, SaturatedFat 33.8, Cholesterol 271.9, Sodium 157.1, Carbohydrate 7.1, Fiber 0.6, Sugar 1.9, Protein 38.3

CHICKEN FROMAGE

Chicken Fromage image

This is a very rich, delicious recipe that my sister gave me many years ago. If you love green olives, as I do, you will enjoy this filling and tasty recipe. I don't know where my sister found the recipe originally. She lives alone and I know it is one she makes often and freezes up portions for herself to have again later. Hope you enjoy it!

Provided by M. Joan

Categories Chicken

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 9

Ingredients

1/2 cup butter or 1/2 cup oleo
2 (4 ounce) jars sliced mushrooms or 2 cups fresh mushrooms
1/4 cup green pepper, chopped
1 can of undiluted cream of celery soup
1 1/2 cups cheddar cheese, shredded (6 oz.)
1/2 cup sour cream
2 cups cooked chicken, chopped (OR 2 cans of 5 1/2 oz. each boned chicken)
1/4 cup stuffed green olive, sliced
hot buttered noodles

Steps:

Melt butter in a large skillet or saucepan.
Saute mushrooms (you may substitute 2 cups of fresh mushrooms, if desired).
Blend in the soup, cheese and sour cream.
Add chicken and olives.
Heat to serving temperature.
Serve over buttered noodles.
Note: This can be frozen in individual containers and then take out portions that you need and reheat.

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