- 4 Large Chicken Breast halves, boneless, skin on
- 4 ounces Fresh Goat Cheese
- 1 tablespoon Chopped fresh Tarragon
- 1 tablespoon Chopped fresh Italian parsley
- 1 tablespoon Chopped fresh Chervil
- Freshly Ground White Pepper
- Salt
- 4 teaspoons Extra Virgin Olive Oil
- 1 Shallot, Minced
- 1 cup Good California Chardonnay
- 1 cup Chicken Stock
- 1/2 cup Heavy Cream
- 4 tablespoons Unsalted Butter
- Preheat the oven to 450 degrees F or heat a grill until hot.
- 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 mixture, place some of it under the skin of each breast and pat gently to distribute evenly.
- Season the chicken lightly with salt and pepper.
- Sprinkle with olive oil.
- 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.
- Combine the shallot and chardonnay in a saucepan, bring to a boil and reduce to a glaze, about 1/4 cup.
- Add the stock and reduce by half.
- Add the cream and continue to reduce until the sauce lightly coats the back of a spoon.
- Whisk in the butter in small pieces, 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 the remaining chopped herbs.