1 tablespoon each chopped fresh tarragon leaves and Italian (flat-leaf) parsley
Freshly ground black pepper
4 boneless or bone-in chicken breast halves, skin on
1 tablespoon olive oil
1 shallot, minced (about 1/4 cup)
1/2 cup Chardonnay or other white wine
1 1/2 cups Wolfgang Puck Free Range Chicken Stock
1/2 cup heavy cream
2 tablespoons butter, cut up
Heat the oven to 450°F. Stir cheese and half the herbs in a small bowl. Season with black pepper.
Loosen skin on chicken. Spread 1/4 of cheese mixture under skin of each chicken breast half. Place chicken, skin-side up, into a shallow 3-quart baking dish. Brush chicken with oil.
Roast for 20 minutes or until chicken is cooked through.
Heat shallots, wine and stock in a 1-quart saucepan over medium heat to a boil. Cook and stir until the mixture is reduced to 1/2 cup. Stir in cream. Stir in butter, 1 piece at a time, making sure it is melted before adding another. Stir in remaining herbs. Season with additional black pepper.
Spoon sauce onto 4 plates. Cut chicken into slices and place on sauce.
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