Poulet Au Fromage Boursin (Chicken W/ Boursin Cheese)

• olive oil↗1⁄4 cup
• boneless chicken breasts4

  6 ounce

• medium shallot↗1

  finely diced

• dry white wine↗1 cup
• wheels boursin cheese2

  5 1/4 ounce; Garlic & Fine Herbs Boursin cheese is what you should use but it wasn't a recognized ingredient

• heavy cream↗2 cups
• veal demi-glace1⁄3 cup
• sweet red pepper↗1

  finely diced

• salt and pepper

  to taste

Step-by-step instructions

1. 1

   Warm oil in a 9" saute pan over High heat.

2. 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. 3

   Wipe the pan clean of oil.

4. 4

   Add shallots and cook over Medium-High heat until translucent, about 3 minutes.

5. 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. 6

   Add heavy cream, demi-glace, cheese, red peppers, salt and pepper.

7. 7

   Stir until cheese is incorporated and sauce is thick enough to coat the back of a spoon.

8. 8

   Serve chicken topped with Boursin sauce.