Trying to get my flavor profile right....

I am addicted to Top Chef on Bravo and that is one show that my husband and I enjoy together.  I would love to be that talented but I would hate to work in a restaurant kitchen, so I consider myself and amateur home chef.  One thing they always say on the show is that I am trying to get my flavor profile right...I don't really know what this means but I like how it sounds.
Well last night I cooked an amazing dinner, if I do say so myself.  I started off by sauteing 2 chicken breast in olive oil in a large skillet.  To that I added capers, garlic, pepper, sun dried tomatoes and artichokes.  (This was my first experience cooking with artichokes and I am not sure if I really enjoy the taste or the texture).  I also added fresh basil.
After the chicken was cooked I placed it on a puff pastry and then put some Havarti cheese on top and put it in the oven at 400 degrees for about 20 minutes or until the puff pastry was brown.  I served it with roasted brussel sprouts and topped the Chicken with a homemade Dill Beurr Blanc.  This was also my first time making Beurr Blanc.  I love how it tastes but I might rethink using it again....it is heavy cream and butter mixed with some vinegar essentially and that is not winning any one's skinny award.
However, this recipe was delicious.  We paired it with Red Diamond Cabernet and an exciting episode of American Idol.  Approximate cooking time and prep time was about 45 minutes. 
Myriah