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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	1/4	cup		477.36	0.0	0.0	54.0
chicken breast	4		boneless	3120.7192	0.0	378.2965	167.8294
shallot	1		diced	-	-	-	-
white wine	1	cup		-	-	-	-
boursin cheese	2		recognized	-	-	-	-
heavy cream	2	cups		816.0	6.5760000000000005	6.816	86.59200000000001
veal demi glace	1/3	cup		-	-	-	-
red pepper	1		diced sweet	1.25	0.2753	0.0584	0.0138
salt pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.