Sun-Dried Tomato & Goat Cheese Chicken

Ingredients

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Chicken breast

  Broilers or fryers, meat only, raw

  1 ½ lb or 680g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Garlic

  Raw

  2 cloves, minced or 6g

• Onions

  Raw

  3 tbsp chopped or 30g

• Butter

  Unsalted

  ½ cup or 114g

• Chicken broth

  Soup, canned, less/reduced sodium

  ½ cup or 120g

• Lemon juice

  Raw

  ¼ cup or 61g

• Olive oil

  Salad or cooking

  4 tbsp or 54g

• Salt

  Table

  ½ tsp or 3g

• Basil

  Fresh

  3 tbsp, chopped or 8g

• Goat cheese

  Hard type

  7 oz or 198g

• Sun-dried tomatoes

  1 cup or 54g

Directions

1. In a large skillet over medium heat add 2-3 tablespoons of olive oil and chicken breasts.
2. Sprinkle salt and pepper over chicken. Cook chicken until one side has been seared, about 5-6 minutes.
3. Flip chicken, cover skillet with a lid, and continue cooking for 6-8 more minutes or until chicken is cooked through.
4. Remove chicken from the skillet and set aside.
5. In the same skillet add garlic, onion and 2 tablespoons butter. Saute over medium heat for 2 minutes.
6. Add broth and lemon juice. Continue cooking over medium heat until the sauce has reduced by half. Make sure to stir occasionally. This will take 5-7 minutes.
7. Reduce heat to low and add 4 tablespoons of olive oil and remaining 6 tablespoons of butter one tablespoon at a time. Stir well after each addition.
8. Once all oil and butter has been incorporated, add 1/2 teaspoon of salt, sundried tomatoes and fresh basil. Stir to combine.
9. Add chicken back into the skillet. Top each chicken breast with 1-1 1/2 ounces fresh goat cheese. Cover skillet and let cheese melt for 3-4 minutes.
10. Pour sauce over chicken when serving and sprinkle with additional fresh basil. Enjoy!
11. Recipe by: London (source: https://www.evolvingtable.com/sundried-tomato-goat-cheese-chicken/)