How to make it

  • Lightly drizzle chicken pieces with olive oil and sprinkle with seasoning.
  • Place pieces in a single layer in roasting pan, or similar(I use a cooling rack over a deep cookie sheet :) and bake at 425 for about 45 minutes, until juices are clear and chicken has reached 160-165. Let rest a few minutes before serving.
  • For Sauce

  • In medium saucepan, melt butter and add shallots and garlic.
  • Cook over medium heat for about 3-5 minutes, just until shallots begin to soften.
  • Add stock, lemon juice and wine, reduce heat, and simmer until liquid is reduced by half, about 10-12 minutes.
  • Add goats cheese and half and half and cook, stirring frequently, until sauce is thickening and cheese is melted.
  • Add nutmeg, salt and pepper and stir, again.
  • Remove from heat and add arugala.
  • Serve sauce under or over chicken, as desired.
  • *we liked it best under the chicken, and then each bite dipped in the sauce on the plate :)

People Who Like This Dish 5
Reviews & Comments 2

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  • otterpond 7 years ago
    What an amazing sauce. Does the peppery taste from the arugula stand up? Seems it would in this delicate treatment.
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  • impssweetp 7 years ago
    Wow, Keni, dear, this looks absollutely wonderful. Great post. The sauce is to die for.
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