Chicken with Chardonnay and Fresh Herbs
1.INGREDIENTS
-4 Large Chicken Breast halves, boneless, skin on
-4 ounces Fresh Goat Cheese
-1 tablespoon Chopped fresh Tarragon
-1 tablespoon Chopped fresh Italian parsley
-1 tablespoon Chopped fresh Chervil
-Freshly Ground White Pepper
-Salt
-4 teaspoons Extra Virgin Olive Oil
-1 Shallot, Minced
-1 cup Good California Chardonnay
-1 cup Chicken Stock
-1/2 cup Heavy Cream
-4 tablespoons Unsalted Butter
NUTRITION INFORMATION
-Calories: 541 kcal
-Carbohydrates: 4 g
-Dietary Fiber: 0 g
-Fat: 39 g
-Protein: 32 g
-Sugars: 1 g
2.COOKING DIRECTIONS
-Preheat the oven to 450 degrees F or heat a grill until hot.
-In a bowl, mix the goat cheese, half the herbs and white pepper to taste.
-Loosen the skin of the chicken breasts.
-Divide the cheese mixture, place some of it under the skin of each breast and pat gently to distribute evenly.
-Season the chicken lightly with salt and pepper.
-Sprinkle with olive oil.
-Roast in the oven for 15 to 20 minutes or cook on the hot grill for 10 to 12 minutes per side, until chicken is cooked right through.
-Combine the shallot and chardonnay in a saucepan, bring to a boil and reduce to a glaze, about 1/4 cup.
-Add the stock and reduce by half.
-Add the cream and continue to reduce until the sauce lightly coats the back of a spoon.
-Whisk in the butter in small pieces, making sure each piece is incorporated before adding the next.
-Season the sauce to taste with salt and pepper.
-Strain into a clean saucepan and add the remaining chopped herbs.
Yield: 4 servings
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