Wolfgang Puck's Chicken With Chardonnay and Fresh Herbs

Ingredients

  • 1
  • 1
  • 1 cup
  • 4 teaspoons
  • 4 teaspoons
  • minced
  • minced
  • + 39 more ingredients
    • good california
    • 1 cup
    • good california
    • 1 cup
    • 1 cup
    • 4 tablespoons
    • 4 tablespoons
    • 4 ounces
    • 1 tablespoon
    • chopped
    • 1 tablespoon
    • chopped
    • ½ cup
    • ½ cup
    • 1 tablespoon
    • chopped
    • fresh goat cheese
    • 4 ounces
    • fresh goat cheese
    • 1 tablespoon
    • chopped
    • fresh tarragon
    • fresh tarragon
    • fresh Italian parsley
    • fresh Italian parsley
    • fresh ground white pepper
    • salt
    • extra virgin olive oil
    • extra virgin olive oil
    • shallot
    • shallot
    • Chardonnay wine
    • Chardonnay wine
    • chicken stock
    • chicken stock
    • heavy cream
    • unsalted butter
    • unsalted butter
    • heavy cream

1 Preheat the oven to 450°F or heat a grill until hot. 2 In a bowl, mix the goat cheese, half the herbs and white pepper to taste. 3 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 ...

View full recipe at SpringPad

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