Ingredients

• 4 cups water
• 4 teaspoons Kosher salt
• 4 teaspoons lemon juice
• 4 bone-in, skin-on chicken breast halves
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 minced shallot
• 1 clove garlic, minced
• ½ cup white wine
• ¼ cup chopped yellow bell pepper
• 1 diced jalapeño
• ½ cup diced tomato
• 1 package Garlic & Fine Herbs Boursin cheese
• ¼ cup half-and-half
• 2 tablespoons chopped fresh parsley leaves
• 2 tablespoons chopped chives, for garnish

Directions

Create a marinade by combining the water, salt and lemon juice in a plastic bag. Insert the chicken breasts and marinade at least four hours or overnight.

Preheat the oven to 375^o F.

Heat a large oven proof sauté pan and add the olive oil and butter. Remove the chicken from the marinade and pat dry. Discard the marinade. Season the chicken generously with salt and pepper. Add the chicken pieces to the pan, skin side down, and cook until browned, about 5 to 7 minutes. Turn the chicken over and move the sauté pan to the oven. Roast the chicken breast halves around 20 minutes.

Remove the sauté pan from the oven. Remove the chicken breasts and place on a separate plate in a warm oven. Heat the sauté pan; add the shallots and garlic and sauté for one minute. Deglaze with the white wine and reduce by more than half. Add the bell pepper, jalapeño, tomato and Boursin cheese. Stir until the cheese has melted. Add the half-and-half and parsley and bring to a simmer for one minute.

Serve by spreading one fourth of the sauce onto a plate, place one chicken breast in the center and garnish with the chives.