Makes:
2 servings
Total Time:
40 min
Submitted by:
Category:
Dinner Entrees
Sub Category: Chicken & Turkey Entrees
what you need
- 2 boneless skinless chicken breasts
- Olive oil
- Kosher salt, to taste
- Fresh ground pepper, to taste
- 4 teaspoons onions, minced
- 4 teaspoons garlic, minced
- 8 tablespoons butter, divided
- 6 tablespoons white wine
- 1/2 cup fresh lemon juice (about 1 large lemon's worth)
- 6 sun-dried tomatoes, chopped
- 2-4 tablespoons fresh basil, chopped
- 4 ounces goat cheese
make it
Brush chicken on both sides with olive oil, season to taste with kosher salt and cracked pepper. Add chicken to the grill on medium heat, or range top on medium. Prepare lemon butter sauce while chicken is cooking.
Sautee onion and garlic in 2 Tbsp. butter until soft and transparent. Add white wine and lemon juice, reduce heat to medium-low and simmer 10 minutes to reduce. Add remaining 6 Tbsp. butter, a little at a time, until it melts and mixture is emulsified. Add chopped sun-dried tomatoes and basil, heat until hot (but do not overheat or sauce may break).
Top nearly-done chicken breasts with 2 oz. each of the goat cheese until cheese warms and softens. To serve, spoon lemon butter sauce over chicken breasts.
Notes
This dish goes well with a side of pasta tossed in olive oil, and garlic mashed potatoes.
