Chicken With Chardonnay And Fresh Herbs

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   1. Preheat the oven to 450 degrees F or heat a grill until hot.

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   2. In a bowl, mix the goat cheese, half the herbs and white pepper to taste.

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   3. Loosen the skin of the chicken breasts.

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   4. Divide the cheese mixture, place some of it under the skin of each breast and pat gently to distribute evenly.

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   5. Season the chicken lightly with salt and pepper.

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   Sprinkle with olive oil.

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   6. 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.

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   7. Combine the shallot and chardonnay in a saucepan, bring to a boil and reduce to a glaze, about 1/4 cup.

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   8. Add the stock and reduce by half.

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    9. Add the cream and continue to reduce until the sauce lightly coats the back of a spoon.

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    10. Whisk in the butter in small pieces, making sure each piece is incorporated before adding the next.

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    11. Season the sauce to taste with salt and pepper.

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    12. Strain into a clean saucepan and add the remaining chopped herbs.

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    13. Pool the sauce onto 4 warm dinner plates.

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    14. Slice each chicken breast on the bias into 5 pieces and place on top of the sauce.

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    15. Serve immediately with the rest of the chardonnay.

* Per serving · 4 servings · Values may vary.