WOLFGANG PUCK'S CHICKEN WITH CHARDONNAY AND FRESH HERBS

Wolfgang Puck's Chicken With Chardonnay and Fresh Herbs image

Provided by Angie_Bee

Time 25m

Yield 4 serving(s)

Number Of Ingredients 13

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 white 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

Steps:

Preheat the oven to 450°F or heat a grill until hot.
In a bowl, mix the goat cheese, half the herbs and white pepper to taste.
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.
Take your cheese mix and put some under the skin or flap of each breast and pat it down to spread the mixture out.
Season the chicken lightly with salt and pepper and sprinkle with extra virgin olive oil.
Roast in the oven for 15 to 20 minutes total or cook on the grill for 10 to 12 minutes per side.
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.
Add the stock and reduce again, but by half.
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.
Finally, add the butter in pieces to the saucepan, thoroughly melting before adding the next piece.
Add salt and pepper to taste.
Strain into a clean saucepan and add the remaining chopped herbs.
Pour the sauce onto dinner plates and place sliced chicken breasts on top. Enjoy!