Wolfgang Puck Is Scolding Me #MFRW #Authors #49

Years ago, I subscribed to the Arcamax Daily Recipe Newsletter, and there are several that I’ve tried, kept, and make at least once a month.  One of them is by Wolfgang Puck.

So why the title of this post?  Again, I’ve modified it to my liking (see previous post), and left out ingredients that I don’t care for.  Here’s the recipe, with my modifications in parentheses.  Enjoy…..this one my son calls ‘Special Sauce’.

This recipe usually takes me at least 30 minutes of prep time, so give yourself at least an hour-90 minutes from start-finish.  It sounds complicated, but the prepping the chicken is the most time-consuming.  Trust me; it’s worth it!

Wolfgang Puck’s Chicken with Goat Cheese, Fresh Herbs, and Chardonnay Sauce

4 oz goat cheese (I have one child who objects strongly, so his gets stuffed with mozzarella)

1Tbsp each:  Tarragon, parsley, and chervil (I use parsley, basil, and either thyme or rosemary)

White pepper (I use regular black or even lemon pepper)

4 large boneless chicken breast halves, skin left on (I use boneless skinless chicken breasts, one per person)

For the sauce, I have to double the recipe, even triple it, if I’m serving more than 6 or 7:

1 cup Chardonnay (2 cups)

1 shallot (I use onion powder)

1 cup chicken broth (2 cups)

Salt

4 tsp EVOO (I don’t really measure this out)

1/2 cup heavy cream (I buy the 1 pint size and sometimes use the whole thing)

4 Tbsp unsalted butter, cut into small pieces (I use an entire stick of salted butter and don’t add any more salt to the sauce)

Directions:

Preheat oven to 450 degrees.

In a small bowl, combine goat cheese, half the herbs, and white pepper to taste.  Use a fork to mash them together.

Insert finger or two under the kin along the long side of each breast, forming a pocket between the meat and skin, while leaving the skin attached as much as possible along its edges.  (I simply cut a pocket in the larger end of the breast!) Divide the goat cheese mixture evenly into portions and with your finger, carefully insert it under the skin of each breast. (I simply spoon it into the cut pocket)

Combine Chardonnay and shallot in a saucepan.  Bring to a boil over medium-high heat and cook until the wine has reduced to a syrupy glaze, about 1/4 cup, 15-20 minutes (I find that simply 20 minutes is enough).  Stir in broth and continue boiling until the liquid has reduced by half, about 10 minutes more.

While the broth is reducing, cook chicken breasts.  Season lightly with salt and pepper (I also use garlic and ginger).  Sprinkle evenly on both sides with olive oil (I simply drizzle it, making sure it runs underneath the breasts).  Put breasts in a baking dish (I use a baking pan) and roast in preheated oven until golden brown and cooked through, 15-20 minutes (depending on size, sometime this takes 23-30 mins).

When the broth has reduced, add the cream and continue to boil until the sauce is thick enough to coat the back of a spoon lightly, 5-7 minutes more.  Shut off the heat and whisk in the butter in small pieces, making sure each is incorporated before adding the next.  Season the sauce to taste with salt and pepper.  Strain into a clean saucepan (I skip this step) Add rest of herbs and rewarm as needed.

I serve this over instant rice, and any leftover sauce and rice is fought over the next day, ha ha!

For more recipes, go here.

We have a big weekend ahead; my oldest son turns 27 on Saturday, so we’re meeting his grandparents in Terre Haute for a late lunch/early dinner.  Then I’m traveling back to Lafayette with them, and spending a week, helping Mom with her holiday baking, decorating the house for Christmas, and maybe even doing some Christmas shopping.

Have a wonderful weekend!