Chicken With Chardonnay and Fresh Herbs
January 25, 2010 in Poultry, Recipes
Ingredients
- 4 ounces fresh goat cheese
- 1 tablespoon each chopped fresh tarragon leaves and Italian (flat-leaf) parsley
- Freshly ground black pepper
- 4 boneless or bone-in chicken breast halves*, skin on
- 1 tablespoon olive oil
- 1 shallot, minced (about 1/4 cup)
- 1/2 cup Chardonnay or other white wine
- 1 1/2 cups Wolfgang Puck Free Range Chicken Stock
- 1/2 cup heavy cream
- 2 tablespoons butter, cut up
Preparation
- Heat the oven to 450°F. Stir cheese and half the herbs in a small bowl. Season with black pepper.
- Loosen skin on chicken. Spread 1/4 of cheese mixture under skin of each chicken breast half. Place chicken, skin-side up, into a shallow 3-quart baking dish. Brush chicken with oil.
- Roast for 20 minutes or until chicken is cooked through.
- Heat shallots, wine and stock in a 1-quart saucepan over medium heat to a boil. Cook and stir until the mixture is reduced to 1/2 cup. Stir in cream. Stir in butter, 1 piece at a time, making sure it is melted before adding another. Stir in remaining herbs. Season with additional black pepper.
- Spoon sauce onto 4 plates. Cut chicken into slices and place on sauce.
Serves
Makes 4 servings
