- 6 cups chicken stock
- 2 bay leaves
- 3 sprigs fresh thyme, finely chopped
- 1 medium carrot, peeled and chopped
- 1 medium onion, peeled and chopped
- 1 celery stalk, chopped
- 4 whole cloves
- 1 (15 ounce) can BUSH'S® Black Beans
- 6 shallots, peeled and chopped
- 2 tablespoons olive oil, divided
- 1 (750 milliliter) bottle white wine
- 16 ounces heavy cream
- 9 ounces goat cheese
- 3 tablespoons butter, at room temperature
- 6 medium-sized chicken breasts, boned and skinned
- Salt and white pepper to taste
- Put the chicken stock in a medium-sized saucepan or stockpot, over medium-high heat; add in the bay leaves, thyme, carrot, onion, celery and cloves. Bring to a boil and skim off any impurities. Reduce heat to medium and continue cooking, until the liquid (chicken stock) reduces by one-half (approximately 1 hour). Add in the black beans and continue cooking for 10 minutes. Remove the black beans to an oven-proof dish and keep hot, in the oven at 140 degrees F.
- In a separate saucepan, over medium-high heat, saute the chopped shallots in 1 tablespoon olive oil until they are translucent. Add in the white wine and reduce to one-half volume. Stir in the heavy cream and continue cooking until all the liquid reduces by one-half, again. Remove from the heat and let cool, for approximately 5-7 minutes. Strain into a blender, add in the goat cheese and butter and blend until all ingredients are fully combined. Put back into your pot, cover and keep hot.
- Coat the chicken breasts with remaining olive oil and sprinkle both sides with salt and pepper. In a separate skillet, saute the chicken breasts until just cooked through, remove from the heat, cut each breast into diagonal slices and arrange on dinner plates. Add a serving of black beans, on the side, pour sauce generously over the chicken slices and serve.