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's® Free Range Roasted Chicken Stock
- 1 / 2 cup heavy cream
- 2 tablespoons butter, cut up
Prep: 15 minutes
Cook: 40 minutes
Makes: 4 servings
Cost per recipe: $12.42
Cost per recipe serving $3.11
This recipe uses Wolfgang Puck's® Free Range Roasted Chicken Stock
DIRECTIONS:
- Heat the oven to 450° F. Stir the cheese and half the herbs in a small bowl. Season with the black pepper.
- Loosen the skin on the chicken. Spread 1 / 4 of the cheese mixture under the skin of each chicken breast half. Place the chicken, skin-side up, into a shallow 3-quart baking dish. Brush the chicken with the oil.
- Roast for 20 minutes or until the chicken is cooked through.
- Heat the 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 the cream. Stir in the butter, 1 piece at a time, making sure it is melted before adding another. Stir in the remaining herbs. Season with additional black pepper.
- Spoon the sauce onto 4 plates. Cut the chicken into slices and place on the sauce.
*If using bone-in chicken breast halves, increase the roasting time to 30 minutes or until the chicken is cooked through.