Remove the chicken to a plate and add the diced shallot to the pan. Add a splash of olive oil to the pan if dry. Cook 1-2 mins and add the garlic. Cook 2 mins longer.
Carefully pour in the white wine and cook until reduced by half, scraping up all of the brown bits. Stir in the goat cheese and mix until just dissolved.
Be careful not to let the pancetta, shallots, or garlic burn in the pan as it will effect the taste of the dish. If something burns, wipe out the pan before proceeding.