Tuesday, June 18 2013, 11:48 AM MDT
Boursin Chicken With Squash And Potatoes
As Aired On October 16, 2012
Recipe Courtesy Of Josh Overturf, Hilton Garden Inn in Ogden
2- 8 oz skin on chicken breasts
4 oz boursin cheese
salt and black pepper to taste
2 oz olive oil
1 roasted red pepper
1 cup white wine (May also use chicken stock low sodium with a splash of lemon or white grape juice)
1 tbls black peppercorns
2 bay leafs
1 cup heavy cream
½ lb butter
1 cup roasted butter nut squash
1.) Stuff chicken under the skin with cheeses, season both sides of chicken with salt and pepper.
2.) Place chicken into hot sauté pan skin side down. (To brown and crisp skin)
3.) Place in oven at 350 degrees for 8 minutes, turn chicken over and finish in oven for 4 to 5 minutes longer.
Roasted red pepper potatoes
1.) Peel and dice potatoes.
2.) Place potatoes in to pot of water and boil until tender.
3.) Mash potatoes until there are no lumps
4.) Place roasted red peppers into blender and blend until they are smooth.
5.) Add peppers, butter to potatoes. Salt and pepper to taste.
Butternut Squash Beurre Blanc
1.) In small saucepan add shallots, bay leaves, white wine (or chicken stock) and black peppercorns.
2.) Bring to a boil and reduce by half.
3.) Roast squash in oven at 350 degrees for 20 minutes.
4.) Add cream to sauce pot and reduce until it is very thick.
5.) Take squash out of oven and scrap the insides out.
6.) Add squash to the blender and let cool for 10 minutes.
7.) While squash is cooling, turn off sauce pot and fold butter into your cream mixing slowly.
8.) Then strain sauce and add squash.
(Copyright 2012 Sinclair Broadcasting Group.)