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1
Preheat the oven to 450u00b0F 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
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.
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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.
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5
Season the chicken lightly with salt and pepper and sprinkle with extra virgin olive oil.
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6
Roast in the oven for 15 to 20 minutes total or cook on the grill for 10 to 12 minutes per side.
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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.
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8
Add the stock and reduce again, but by half.
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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.
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10
Finally, add the butter in pieces to the saucepan, thoroughly melting before adding the next piece.
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11
Add salt and pepper to taste.
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12
Strain into a clean saucepan and add the remaining chopped herbs.
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13
Pour the sauce onto dinner plates and place sliced chicken breasts on top. Enjoy!
