Ingredients
- 4 boneless, skinless chicken breasts
- kosher salt
- black pepper
- EVOO
- 4 oz goat cheese
- 1 large shallot, diced
- 3 cloves garlic, minced
- white pepper
- juice from 1 lemon
- 1 C white wine
- 2 sticks butter- unsalted & cold
- 1/2 C sun-dried tomatoes
- 6-8 fresh basil leaves
Preparation
Step 1
1. Salt and pepper the chicken breasts on both sides
2. Brush with olive oil, and grill chicken
3. While the chicken is grilling, slice goat cheese into medallions about 1/2 inch thick and set aside.
4. Once chicken is finished cooking on the first side, flip anyplace a slice of goat cheese on top of chicken breast allowing cheese to melt while the chicken finishes cooking.
5. In a small saucepan, melt 1 TBLS of butter until frothy
6. Saute shallots and garlic until soft; season with salt and white pepper.
7. Add fresh lemon juice and white wine and reduce over medium heat until thick and syrupy.
8. Whisk in chucks of cold unsalted butter to create sauce.
9. The sauce should be held at 120 degrees or it will break.
10. Julienne slice of sun-dried tomatoes and add them with the fresh, hand torn basil to sauce and stir to combine.
11. Spoon sauce over chicken and serve.