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Ingredients
- 4 lrg boneless skin-on chicken breast halves
- 4 ounce fresh goat cheese
- 1 Tbsp. minced fresh tarragon
- 1 Tbsp. minced fresh Italian parsley
- 1 Tbsp. minced fresh chervil Freshly-grnd white pepper to taste Salt to taste
- 4 tsp extra-virgin extra virgin olive oil more or possibly less
- 1 x shallot chopped
- 1 c. good California Chardonnay
- 1 c. Chicken Stock (see recipe)
- 1/2 c. heavy cream
- 4 Tbsp. unsalted butter - (2 ounce)
Directions
- Preheat the oven to 450 degrees or possibly heat a grill till warm.
- 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 mix, place some of it under the skin of each breast and pat gently to distribute proportionately.
- Season the chicken lightly with salt and pepper. Sprinkle with extra virgin olive oil. Roast in the oven for 15 to 20 min or possibly cook on the warm grill for 10 to 12 min per side, till chicken is cooked right through.
- Note: Make sure to get the charcoal very warm and let it get coated with grey ash before grilling the chicken. If you are using a gas or possibly electric grill get it very warm, too, then turn the heat down to medium to cook the chicken.
- Combine the shallot and chardonnay in a saucepan, bring to a boil and reduce to a glaze, about 1/4 c.. Add in the stock and reduce by half. Add in the cream and continue to reduce till the sauce lightly coats the back of a spoon. Whisk in the butter in small pcs, 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 in the remaining minced herbs.
- Pool the sauce onto 4 hot dinner plates. Slice each chicken breast on the bias into 5 pcs and place on top of the sauce. Serve immediately with the rest of the chardonnay.
- This recipe yields 4 servings.
- Comments: Stuffing goat cheese under the skin of the chicken gives this dish a creamy and striking taste. The fresh herbs and Chardonnay combine to make a delicious and complementary sauce.
- Wine Recommendation: Obviously a Californian Chardonnay will complement this dish. But you may want to consider a contrast, perhaps a sparkling wine in the Champagne style like Brut Carneros or possibly Jepson s Blanc de Blanc from Mendocino.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 181g | |
| Recipe makes 4 servings | |
| Calories 324 | |
| Calories from Fat 243 | 75% |
| Total Fat 27.66g | 35% |
| Saturated Fat 15.53g | 62% |
| Trans Fat 0.0g | |
| Cholesterol 64mg | 21% |
| Sodium 209mg | 9% |
| Potassium 152mg | 4% |
| Total Carbs 2.96g | 1% |
| Dietary Fiber 0.4g | 1% |
| Sugars 0.85g | 1% |
| Protein 6.55g | 10% |
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