Chicken with Boursin Sauce and Caramelized Carrots with Onions

Chicken with Boursin Sauce and Caramelized Carrots with Onions

I love Boursin cheese- the soft French garlic and herb cheese? So I thought chicken with Boursin cheese sounded pretty delicious- it is...

makes 6 servings

boursin sauce:

2 tablespoons olive oil
2 tablespoons unsalted butter
3/4 cup finely chopped shallots 
1/4 cup minced garlic
1 1/2 cups white wine
1 1/2 cups chicken stock
5 ounces Boursin cheese
3 ounces cream cheese


3 tablespoons olive oil
1 1/2 pounds boneless,skinless chicken breast, cut into 1-inch pieces
freshly ground black pepper

Heat the oil and the butter in a large saucepan over medium-high heat. Add the shallots and garlic, and cook, stirring occasionally, until the shallots are very tender, 8-10 minutes. Add the wine and the chicken stock, raise the heat to medium-high, and gently boil, uncovered, until the liquid is reduced by half, 20-30 minutes. Add the Boursin and the cream cheese, reduce the heat to medium-low, and whisk until well blended, 2-3 minutes. Remove from the heat, cover, and set aside
to make the chicken:

Heat the oil in a large skillet over medium- high heat. Add the chicken, season with salt and pepper, and sauté, stirring occasionally, until lightly golden and cooked through, about 7 minutes. Pour the reserved sauce into the skillet with the chicken, season with salt and pepper to taste, and continue to cook over medium-low heat for 2-3 minutes.