Chicken with a Goat Cheese–Herb Sauce
- Quick Glance
- Quick Glance
- 50 M
- 8 H, 30 M
- Serves 6
Soak the black beans 6 to 8 hours prior to cooking, in enough cold water to completely cover them.
Put the poultry stock in a medium saucepan over medium-high heat. Drain the black beans and add them to the pan with the carrot, onion, celery, bay leaves, thyme and cloves. Bring to a boil and skim off any impurities. Reduce heat to medium and continue cooking, until the black beans are nearly soft and the liquid has reduced by half, about 1 1/2 hours. Remove from the stovetop and keep warm in a 140°F (60°C) oven.
In a separate saucepan, over medium-high heat, saute the shallots in 1 tablespoon of oil until they are translucent. Add the wine and reduce by half. Stir in the heavy cream and continue cooking until the liquid reduces by half again. Remove from heat and let cool for about 5 to 7 minutes. Strain the mixture into a blender, add the goat cheese and butter, and blend until smooth and fully combined. Return the sauce to the pan, cover and keep hot over very low heat.
Season both sides of the chicken breasts with salt and pepper. In a large skillet, heat the rest of the oil over medium heat. Cook the chicken breasts on one side, until nicely browned, turn and continue cooking, until just cooked through. Remove from heat, cut each breast into diagonal slices and arrange on individual plates.
Pour sauce generously over the chicken slices, add a serving of black beans on the side, and serve.
Recipe Testers' Tips
Although the components of this dish were each good on their own, the cheese sauce is what brings it together and truly makes it shine. The sauce had a wonderful velvety texture and tangy flavor that elevated the simplicity of browned chicken breasts to something sublime. The sauce also contrasted nicely with the sweetness of the black beans. I enjoyed the unusual and unexpected flavor boost the black beans got from the cloves.