POULET AU FROMAGE BOURSIN (CHICKEN W/ BOURSIN CHEESE)

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

Provided by PSU Lioness

Time 1h

Yield 4 serving(s)

Number Of Ingredients 9

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