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! ---------------------------------------------------------------------------
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