Poulet Au Fromage Boursin (Chicken W/ Boursin Cheese) |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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I found this in a PLCB Taste magazine ( Bistro Classics segment) and I am posting for safe keeping. It sounds rich and delicious. 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:
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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