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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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 all the way so that there is a flap. | 4. Take your cheese mix and put some under the skin or flap of each breast and pat it down to spread the mixture out. | 5. Season the chicken lightly with salt and pepper and sprinkle with extra virgin olive oil. | 6. Roast in the oven for 15 to 20 minutes total or cook on the grill for 10 to 12 minutes per side. | 7. While the chicken is cooking, put the shallot and chardonnay in a saucepan, raise to a boil and cook until the mixture is reduce to a glaze, about 1/4 cup total. | 8. Add the stock and reduce again, but by half. | 9. Add the cream and continue to cook until the sauce lightly coats the back of a spoon. Note that it is a sauce and will probably still be thin in consistency. | 10. Finally, add the butter in pieces to the saucepan, thoroughly melting before adding the next piece. | 11. Add salt and pepper to taste. | 12. Strain into a clean saucepan and add the remaining chopped herbs. | 13. Pour the sauce onto dinner plates and place sliced chicken breasts on top. Enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast half	4		boneless skinless	-	-	-	-
goat cheese	4	ounces		512.568	2.4608	34.6097	40.3591
tarragon	1	tablespoon	chopped	5.31	0.904	0.4099	0.1303
italian parsley	1	tablespoon	chopped	-	-	-	-
chervil	1	tablespoon	chopped used leafed	4.503	0.9329	0.4408	0.0741
white pepper			ground	-	-	-	-
salt				-	-	-	-
extra virgin olive oil	4	teaspoons		-	-	-	-
shallot	1		minced	115.2	26.88	4.0	0.16
california chardonnay wine	1	cup		-	-	-	-
chicken stock	1	cup		86.4	8.472000000000001	6.047999999999999	2.88
heavy cream	1/2	cup		204.0	1.6440000000000001	1.704	21.648000000000003
butter	4	tablespoons	unsalted	342.0	15.714	10.686	28.8

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.