Who doesn’t love Brie? I have yet to meet someone who doesn’t love the creamy goodness that is Brie cheese. Actually I have yet to meet someone who doesn’t like cheese to begin with. I could sing the praises of cheese all day long! It is always the perfect snack, the perfect addition, and just plain satisfying. I will stop there and get on with the recipe. Because after all that’s what you came here for right?! Just a little warning, you may need to suppress the urge to put this sauce on EVERYTHING!
Use a saucepan to melt down the cranberry sauce (from the can, I didn't use the type with whole berries) before you add it to the Brie sauce. On a low heat whisk or mix the cranberry sauce with a wooden spoon to help it break down to a smoother consistency. This will take about 10 minutes, reserve.
Chicken & Brie
Prepare the mixture of flour, salt, and pepper in a small bowl.
Heat 2 Tablespoons of oil in large skillet or frying pan. Dredge your chicken pieces in the flour mixture and fry them in the pan until they are golden brown on each side. Fry them in batches to not crowd the pan. Set the chicken pieces aside.
Add the butter to the pan. Once melted add the shallots and garlic to the pan and saute until the garlic turns golden brown.
Take a 1/3 of a cup of white wine and deglaze the pan. Let the wine simmer for about 3-5 minutes. Take this time to scrape any brown bits up!
Turn the heat down to a medium-low setting. Add in the heavy cream or milk.
Add in your Rosemary and let the milk/cream heat through. Once it is heated but not bubbling, add in your brie cheese. As the brie melts stir the sauce.
Once the brie has melted add the cranberry sauce that you prepared earlier. Whisk the cranberry sauce to incorporate. Add in salt and pepper to your taste.
Add the chicken back to the pan to warm up the chicken again. When you serve the chicken make sure to spoon on some extra sauce :)!