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. ---------------------------------------------------------------------------
Nutrition
Ingredients
