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Chicken with Chardonnay and Fresh Herbs

  • Prep Time: -
  • Cook Time: -
  • Serves: 4
Wolfgang Puck

Recipe Provided By: Wolfgang Puck

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Average (114 Ratings): 4 out of 5 stars

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Ingredients

  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

Powered by: ESHA Nutrient Database

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.

Notes:

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.

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Average (114 Ratings): 4 out of 5 stars

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8 reviews

Most Helpful Reviews

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  • I can

    Densil P - 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 for dinner because that meant there was more for me! My partner enjoyed it was well...I don\'t think I ever saw him clean his plate like that.

    This is a good one Wolf!

    13 of 14 found this review helpful.

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  • Easy Gourmet Dinner!

    angela_leila - July 29, 2008 06:07:59 PM PST
    This recipe was surprisingly easy to make! I wasn\'t frazzled running around the kitchen like I usually am with usual complex-special-occasion dinners.

    Instead of putting the cheese mixture under the skin though, I went for a slightly more healthy approach. I used skinless breasts and just sliced a thin layer across the top of the meat to open it up like a flap.

    While the chicken baked I had enough time to prepare vegetables for the sides in addition to completing the sauce! Then, voila! everything was ready to be platted all at once and I have never received such high compliments on a dish that took me about the same amount of time to make my "authentic" mexican tacos meal!

    ps- at first I was skeptical of the outcome of my the sauce but then I stupidly realized it was supposed to be a runny sauce and not a cream and the taste was superb- so don\'t let that throw you off!

    Also- don\'t let the goat cheese scare you away if you\'re new to it... it was awesome!

    12 of 15 found this review helpful.

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  • A suggestion

    buddyinok - November 7, 2008 10:44:38 AM PST
    This is a wonderful recipe, but if you want to lower the fat content try substituting reduced fat half

    1 of 2 found this review helpful.

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  • Savory chicken dish

    Joe - January 31, 2009 07:09:18 PM PST
    I am hopeless in the kitchen, but I just cannot continue eating the rottten ready-made food I do. I found this site last week, and this is the first recipe I tried today. This chicken was so delicious. A meal I would gladly pay for, or sneak another forkful of at a friends house. Savory! I can\\'t believe it. I can cook.

    Notes: I\\'m sure the skin-on version is tasty, but I really shouldn\\'t eat that. I made mine with boneless, skinless breasts. The reduction takes a while (maybe 30 mins). I think I overdid it on the white pepper (The recipe doesn\\'t suggest a volume). I couldn\\'t find an herb called Chervil at 3 grocery stores. And is there some way to buy Italian Parsely in less than the gigantic clump I had to buy, to get just a tablespoon of the stuff?.I got half way through the recipe before I realized I don\\'t own a corkscrew. That was a funny development.

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  • Totally Delicious

    Darlene G - December 27, 2008 06:36:15 PM PST
    This recipe is so good, well worth the effort. I didn\'t have fresh herbs but used dried ones and it was still excellent. I can only imagine what it may have been with fresh. I also only had skinless chicken breasts so I just cut almost through the middle and just put the cheese mixture in there and used a toothpick to hold it together. It was amazing and a bit less fat that way. It was even better the next day warmed up. I will definately be making this again.

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