Poulet Au Fromage Boursin Chicken W Boursin Cheese Recipes

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.

Steps:

• Pat chicken thighs dry with paper towels and season with salt and pepper.
• Heat butter and oil in a large nonstick skillet until butter is melted. Add seasoned chicken thighs and cook until nicely browned, about 5 minutes.
• Turn chicken and continue cooking about 2 minutes.
• Sprinkle sliced shallots over the chicken thighs, cover, and reduce heat to low. Continue cooking until an instant-read thermometer inserted into the center of the thighs reaches 165 degrees F (74 degrees C), 8 to 9 minutes more.
• Remove chicken to a plate or serving platter and keep warm.
• Stir cream into the pan drippings and add Boursin, breaking it into pieces. Increase heat to medium. Stir and cook until the cheese is melted and the sauce is bubbly, about 5 minutes.
• Pour sauce over cooked chicken thighs and garnish with snipped chives, if desired. Serve warm.