Ingredients:

  • 4 (6oz) chicken breasts, boneless and skinless
  • 1 tbsp extra virgin olive oil
  • 0.5 tsp salt
  • 0.5 tsp cracked black pepper
  • 4 oz goat cheese, sliced into 4 discs
  • 1/3 cup sun-dried tomatoes, julienned and rinsed
  • 2 tbsp shallots, minced
  • 2 cloves garlic, minced
  • 1/2 cup dry white wine
  • 1/4 cup fresh lemon juice
  • 8 tbsp cold unsalted butter, cut into 1/2-inch cubes
  • 1/4 cup fresh basil, chiffonade

Instructions:

  1. Pat the 4 chicken breasts completely dry with paper towels. Moisture is the enemy of a good sear.
  2. Sprinkle both sides of the chicken with 0.5 tsp salt and 0.5 tsp cracked black pepper.
  3. Heat 1 tbsp extra virgin olive oil in a large skillet over medium high heat. Add chicken and cook for about 5-6 minutes per side until deeply golden and cooked through.
  4. Remove the skillet from heat. Place one 1 oz disc of goat cheese on each breast and top with the julienned sun dried tomatoes.
  5. Place the pan under a broiler for 1-2 minutes until the cheese is soft and slightly bubbly. Transfer chicken to a plate and tent with foil.
  6. In the same skillet, add minced shallots and garlic. Cook for 1 minute until fragrant but not browned.
  7. Pour in 1/2 cup white wine and 1/4 cup lemon juice. Scrape the bottom of the pan with a wooden spoon to loosen the fond.
  8. Simmer the mixture for 3-5 minutes until reduced by half.
  9. Turn the heat to low. Whisk in the 8 tbsp cold butter, one cube at a time, until the sauce is thick and glossy.
  10. Stir in the 1/4 cup fresh basil. Pour the sauce over the chicken and serve immediately.