2 whole chicken breasts, boned and skinned
1 tbsp. butter
1/4 c. dry white wine
1/4 c. heavy cream
4 oz. Boursin cheese
salt and pepper
Flour

Set oven temperature on warm. Season breasts with salt and pepper, then dust lightly with flour.

In a skillet over low heat, sauté both sides of breasts in butter. Do not brown. Add wine and cream; simmer until chicken is done.

Remove chicken from skillet, keeping warm in oven. Stir cheese into sauce.

Simmer until cheese has melted and stir well until incorporated into sauce. Pour over chicken.

Serves 2.