LOW Carb: Wine and Dine Chicken

Who doesn't love something that tastes like a milion dollars withou the hassle of some gourmet restauran cooking it for you?  Here's your chance...  no guilt great taste...



Wine and Dine Chicken

Ingredients:

 

4 Large Chicken Breast halves, boneless, skin on

4 ounces Fresh Goat Cheese

1 tablespoon Chopped fresh Tarragon

1 tablespoon Chopped fre****alian parsley

1 tablespoon Chopped fresh Chervil

Freshly Ground White Pepper

Salt

4 teaspoons Extra Virgin Olive Oil

1 Shallot, Minced

1 cup Chardonnay

1 cup Chicken Stock

1/2 cup Heavy Cream

4 tablespoons Unsalted Butter

Nutrition Info

Cooking Directions

Preparation:

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

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

Loosen the skin of the chicken breasts.

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

Season the chicken lightly with salt and pepper.

Sprinkle with olive oil.

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.

Combine the shallot and chardonnay in a saucepan, bring to a boil and reduce to a glaze, about ¼ cup.

Add the stock and reduce by half.

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

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

Season the sauce to taste with salt and pepper.

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

Yield: 4 servings

Hey T - another "technical" question.... 

How do you know when the chicken is cooked all the way through without cutting it open or overcooking it just to be safe?  I have avoided making chicken since I had surgery b/c if it's over done it comes back up (sorry about the TMI) and I'm not a big fan of the dark meat.

Also, great to see you out here again, I've been checking back daily to see what's next!  Great inspiration to get into the kitchen.

Thanks!!

Maurie

 

GREAT question!  I ue a eat thermometer....   depending on how the chicken is cooked and the parts...like a whole brid is at 180 degrees but just the breast is only 165 degrees for safety handling.

I'm out for some new recipes using honey and molasses...since we can digest it much better without refined sugars....  so what for the new ones that will still be lower carb than normal dishes!

As always I appreciate each and every one of you and hope that it's not just you but the whole family that chooses to eat meals just like you eat!

T.