Poulet Au Fromage Boursin (Chicken W/ Boursin Cheese)

• 14 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
• 13 cup veal demi-glace
• 1 sweet red pepper, finely diced
• salt and pepper, to taste

1. Warm oil in a 9" saute pan over High heat.
2. When oil is hot, reduce heat to Medium-High and add chicken.
3. Cook until the internal temperature reaches 165 degrees (about 12 minutes), turning occasionally to keep from burning.
4. Transfer to a plate and keep warm.
5. Wipe the pan clean of oil.
6. Add shallots and cook over Medium-High heat until translucent, about 3 minutes.
7. Add wine to deglaze pan, stirring with a spoon to scrape the bottom of pan, and cook until liquid is reduced by two-thirds.
8. Add heavy cream, demi-glace, cheese, red peppers, salt and pepper.
9. Stir until cheese is incorporated and sauce is thick enough to coat the back of a spoon.
10. Serve chicken topped with Boursin sauce.

olive oil, chicken breasts, shallot, white wine, garlic, heavy cream, veal demiglace, sweet red pepper, salt

Taken from www.food.com/recipe/poulet-au-fromage-boursin-chicken-w-boursin-cheese-473105 (may not work)