Chicken with Chardonnay and Fresh Herbs

Chicken with Chardonnay and Fresh Herbs

Chardonnay and fresh herbs with chicken make this an elegant dish.


  • 4 ounces fresh goat cheese
  • 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’s® Free Range Roasted Chicken Stock
  • 1 / 2 cup heavy cream
  • 2 tablespoons butter, cut up


1. Heat the oven to 450° F. Stir the cheese and half the herbs in a small bowl. Season with the black pepper.

2. Loosen the skin on the chicken. Spread 1 / 4 of the cheese mixture under the skin of each chicken breast half. Place the chicken, skin-side up, into a shallow 3-quart baking dish. Brush the chicken with the oil.

3. Roast for 20 minutes or until the chicken is cooked through.

4. Heat the 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 the cream. Stir in the butter, 1 piece at a time, making sure it is melted before adding another. Stir in the remaining herbs. Season with additional black pepper.

5. Spoon the sauce onto 4 plates. Cut the chicken into slices and place on the sauce.


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