Ingredients
4 Chicken breasts, pounded 1/4 inch
1 Tbls kosher salt
1 Tbls Sugar
3 cloves garlic, fine mince
1 Tbls white onion, fine mince
4+12 Tbls unsalted butter
1/2 Cup dry white wine
1/4 Cup lemon juice
10-12 Fresh basil chiffonade
1/2 Cup sundried tomatos, julianned
1 1/2 Tbls capers, rinsed
6oz Plain goat cheese (log)
Preparation
Stir salt & sugar in 1qt of water until dissolved, add chicken and set for 30 minutes. Grill chicken over hot coals just until done (165F), set aside, keep warm. In medium saucepan melt 4tbls butter with garlic and onion unitl fragrant - 2 min. Add wine and lemon juice and simmer to reduce by half. Add basil, tomatos, and capers, stir to incorporate. Add remaining butter 2 tbls at a time melting and stiring after each addition. Plate chicken, top with 1 slice of goat cheese and 2-3 ounces of sauce.
