Wolfgang Pucks Chicken With Chardonnay And Fresh Herbs Recipes
WOLFGANG PUCK'S CHICKEN WITH CHARDONNAY AND FRESH HERBS
I found some tarragon recipes on here but this goat cheese recipe has to take the cake! I don't think I would've ever consider myself a goat cheese person but you can't deny how good this recipe is! I think Wolfgang Puck's recipe is one of the best tasting recipes I have ever made! Also, the sauce directions may seem lengthy but it was easily done while the chicken was cooking.
Provided by Angie_Bee
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
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!
Nutrition Facts : Calories 555.1, Fat 37.8, SaturatedFat 21.2, Cholesterol 163.9, Sodium 326.3, Carbohydrate 6.7, Fiber 0.1, Sugar 2.3, Protein 36.1
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