Wolfgang Puck's Chicken With Chardonnay And Fresh Herbs

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 4 large boneless skinless chicken breast halves
• 4 ounces fresh goat cheese
• 1 tablespoon chopped fresh tarragon
• 1 tablespoon chopped fresh italian parsley
• 1 tablespoon chopped fresh chervil (i used curly leafed parsley)
• fresh ground pepper
• salt
• 4 teaspoons extra virgin olive oil
• 1 minced shallot
• 1 cup good california chardonnay wine
• 1 cup chicken stock
• 1/2 cup heavy cream
• 4 tablespoons unsalted butter

Recipe

• 1 preheat the oven to 450°f or heat a grill until hot.
• 2 in a bowl, mix the goat cheese, half the herbs and pepper to taste.
• 3 either loosen the skin of the chicken breasts or (if you use skinless breasts like i did) horizontally slice a thin layer of meat on the top of the breast almost all the way so that there is a flap.
• 4 take your cheese mix and put some under the skin or flap of each breast and pat it down to spread the mixture out.
• 5 season the chicken lightly with salt and pepper and sprinkle with extra virgin olive oil.
• 6 roast in the oven for 15 to 20 minutes total or cook on the grill for 10 to 12 minutes per side.
• 7 while the chicken is cooking, put the shallot and chardonnay in a saucepan, raise to a boil and cook until the mixture is reduce to a glaze, about 1/4 cup total.
• 8 add the stock and reduce again, but by half.
• 9 add the cream and continue to cook until the sauce lightly coats the back of a spoon. note that it is a sauce and will probably still be thin in consistency.
• 10 finally, add the butter in pieces to the saucepan, thoroughly melting before adding the next piece.
• 11 add salt and pepper to taste.
• 12 strain into a clean saucepan and add the remaining chopped herbs.
• 13 pour the sauce onto dinner plates and place sliced chicken breasts on top. enjoy!