INGREDIENTS
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4 large chicken breast halves, boneless, skin on
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4 ounces fresh goat cheese
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1 tablespoon each chopped fresh tarragon, Italian parsley, chervil
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ground white pepper
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salt
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4 teaspoons extra virgin olive oil
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1 shallot, minced
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1 cup good California Chardonnay
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1 cup chicken stock
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1/2 cup heavy cream
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4 tablespoons unsalted butter