This started out one way and ended another, but oh so good.
The other day, I discovered that peppers and onions are great when you mix some brie into the mix.  Just let it melt in while your cooking the peppers and onions.  This meal started out the same way, but I started adding things.
The preserved lemon overpowered any amount of brie that I had in the sauce, but it probably added some creaminess.

2 Chicken Breasts
1 Sweet Red Pepper
1 Onion
3 Ounces Brie
1/2 cup Chicken Broth
1 Clove Garlic, minced
1/2 bunch Kale (I had this in the freezer)
1 Preserved Lemon (rinsed, insides removed and the peel cut into strips)
Salt
Pepper
Some extra lemon juice

In a large pan, saute the onion and peppers with the brie.   Season with salt & Pepper. Add the minced garlic and cook for another minute.
To this, add the kale, the preserved lemon, and the chicken broth.
Lay the chicken on top, and cover over medium heat.

After about 15 minutes, turn the chicken and cook until 165 degrees.
Remove the chicken and slice. Taste the sauce for seasoning.  I added more salt and pepper and some lemon juice.  Return the chicken to the pan, mix in and serve.

The chicken was nice and juicy, and with some crusty bread made for a great meal!