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Controlled pour dispenser — drizzle olive oil without glugging
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fine oil mist for grilling, baking, salad — control without aerosol
Clip-on frying thermometer — monitor oil temp without holding
Provençal olive paste — crostini, sandwiches, pasta, fish topping
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Controlled pour dispenser — drizzle olive oil without glugging
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fine oil mist for grilling, baking, salad — control without aerosol
Clip-on frying thermometer — monitor oil temp without holding
Provençal olive paste — crostini, sandwiches, pasta, fish topping
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warm oil in a 9" saute pan over high heat. 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. wipe the pan clean of oil. add shallots and cook over medium-high heat until translucent, about 3 minutes. add wine to deglaze pan, stirring with a spoon to scrape the bottom of pan, and cook until liquid is reduced by two-thirds. add heavy cream, demi-glace, cheese, red peppers, salt and pepper. stir until cheese is incorporated and sauce is thick enough to coat the back of a spoon. serve chicken topped with boursin sauce.