Categories: chicken

Ingredients

• 2 boneless skinless chicken breasts
• kosher salt, to taste
• fresh ground pepper, to taste
• olive oil
• 4 ounces goat cheese
• 6 sun-dried tomatoes, chopped
• 2 -4 tablespoons fresh basil, chopped
• 4 teaspoons onions, minced
• 4 teaspoons garlic, minced
• 8 tablespoons butter, divided
• 1/2 cup white wine
• 6 TBSP fresh lemon juice (about 1 large lemon's worth)

Directions

1. Brush chicken on both sides with olive oil, season to taste with Kosher salt and cracked pepper.

2. Grill chicken until done (internal temp of 165F) – prepare lemon butter sauce while chicken is grilling.

3. Sautee onion and garlic in 2 Tbps butter until soft and fragrant.

4. Add white wine and lemon juice, reduce heat to medium-low and simmer 10 minutes to reduce.

5. Add remaining 6 Tbsp butter, a little at a time, until it melts and mixture is emulsified.

6. Add chopped sun-dried tomatoes and basil, heat until hot (but do not overheat or sauce may break).

7. Top nearly-done chicken breasts with 2 oz each of the goat cheese until cheese warms and softens.

8. To serve, spoon lemon butter sauce over chicken breasts.

9. Note:

10. You can substitute chicken broth for the white wine.

Email to a friend | Print this recipe | Back