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with Chardonnay and Fresh Herbs

* Prep Time: –
* Cook Time: –
* Serves: 4

Wolfgang Puck

Recipe Provided By: Wolfgang Puck

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Average (75 Ratings): 4.5 out of 5 stars
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1. 4 Large Chicken Breast halves, boneless, skin on
2. 4 ounces Fresh Goat Cheese
3. 1 tablespoon Chopped fresh Tarragon
4. 1 tablespoon Chopped fresh Italian parsley
5. 1 tablespoon Chopped fresh Chervil
6. Freshly Ground White Pepper
7. Salt
8. 4 teaspoons Extra Virgin Olive Oil
9. 1 Shallot, Minced
10. 1 cup Good California Chardonnay
11. 1 cup Chicken Stock
12. 1/2 cup Heavy Cream
13. 4 tablespoons Unsalted Butter

Nutrition Info

Per Serving

* Calories: 541 kcal
* |
* Carbohydrates: 4 g
* |
* Dietary Fiber: 0 g
* |
* Fat: 39 g
* |
* Protein: 32 g
* |
* Sugars: 1 g

About: Nutrition Info [This link will take you outside Yahoo! Food]

Powered by: ESHA Nutrient Database [This link will take you outside Yahoo! Food]
Cooking Directions

1. Preheat the oven to 450 degrees F or heat a grill until hot.
2. In a bowl, mix the goat cheese, half the herbs and white pepper to taste.
3. Loosen the skin of the chicken breasts.
4. Divide the cheese mixture, place some of it under the skin of each breast and pat gently to distribute evenly.
5. Season the chicken lightly with salt and pepper.
6. Sprinkle with olive oil.
7. 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.
8. Combine the shallot and chardonnay in a saucepan, bring to a boil and reduce to a glaze, about 1/4 cup.
9. Add the stock and reduce by half.
10. Add the cream and continue to reduce until the sauce lightly coats the back of a spoon.
11. Whisk in the butter in small pieces, making sure each piece is incorporated before adding the next.
12. Season the sauce to taste with salt and pepper.
13. Strain into a clean saucepan and add the remaining chopped herbs.

Yield: 4 servings
3. Still Hungry?

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.

Pool the sauce onto 4 warm dinner plates.

Slice each chicken breast on the bias into 5 pieces and place on top of the sauce.

Serve immediately with the rest of the chardonnay.

Note: Make sure to get the charcoal very hot and let it get coated with grey ash before grilling the chicken.

If you are using a gas or electric grill get it very hot, too, then turn the heat down to medium to cook the chicken.

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 Jepsons Blanc de Blanc from Mendocino.
More Recipes Like This

* Rosemary and Goat Cheese Stuffed Chicken with Wild Mushroom Sauce
* Chicken with Garlic and Parsley
* Chicken with Tomato and Apple Balsamic Vinegar

More From Wolfgang Puck

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Rate This Recipe

Average (75 Ratings): 4.5 out of 5 stars
1 star
My Rating:Change Rating
Rate It:
5 stars

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4 reviews

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biboi – January 25, 2008 01:07:56 PM PST

So amazing! I just couldn’t stop eating…and I don’t normally rave about my own cooking…that seems full of one’s self! The aromatic essence was so much that my neighbor came over and asked what I was making…lucky thing I didn’t invite her to stay

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