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Chicken With Chardonnay And Fresh Herbs

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.

Type: Chicken, Poultry
Courses: Main Course
Serves: 4 people

Recipe Ingredients

4   Boneless skin-on chicken breast halves (large)
4 oz 113gFresh goat cheese
1 tablespoon 15mlChopped fresh tarragon
1 tablespoon 15mlChopped fresh Italian parsley
1 tablespoon 15mlChopped fresh chervil
  Freshly-ground white pepper - to taste
  Salt - to taste
4 teaspoons 20mlExtra-virgin olive oil - more or less
1   Shallot - minced
1 cup 237mlGood California Chardonnay
1 cup 237mlChicken Stock (see recipe)
1/2 cup 118mlHeavy cream
4 tablespoons 60mlUnsalted butter - (2 oz)

Recipe Instructions

Preheat the oven to 450 degrees 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.

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.

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.

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.

This recipe yields 4 servings.

Wolfgang Puck at


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