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
4 tablespoons fresh lemon juice
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
Enjoy! I serve this dish with pasta tossed in butter or olive oil (the delicious lemon butter sauce will perfect it), garlic mashed potatoes and a green salad -- yummmm!