Ingredients
2 boneless/skinless chicken breasts, pounded 1/4 inch
1/4 cup all-purpose flour
1/2tsp salt
1/4tsp fresh gound pepper
Extra virgin olive oil
2 cloves garlic, fine mince
1Tbl white onion, fine mince
2+6 Tbls unsalted butter
1/4 Cup dry white wine
2Tbls lemon juice
8 Fresh basil leaves chiffonade
1/4 Cup sundried tomatos, julianned
3oz Plain goat cheese (log)
Preparation
Season flour with salt and pepper, dredge chicken lightly and saute’ in olive oil unitl brown, about 3 minutes per side; set aside and tent to keep warm. In medium saucepan melt 2tbls butter with garlic and onion unitl fragrant - 2 min. Add wine and lemon juice and simmer to reduce by half. Add basil and tomatos, stir to incorporate. Add remaining butter 2 tbls at a time melting and stiring after each addition. Return chick to pan to heat and turn to coat. Plate chicken, top with 1 slice of goat cheese and sauce, serve.
