Chicken with Goat Cheese & Lemon Sauce
Ingredients:
2 boneless skinless chicken breast
kosher salt, to taste
fresh ground pepper, to taste
olive oil
4 ounces goat cheese
6 sun-dried tomatoes, chopped
3 baby bella mushrooms - sliced
2 -4 tablespoons fresh basil, chopped
4 teaspoons onions, minced
4 teaspoons garlic, minced
8 tablespoons butter, divided
6 tablespoons white wine
1⁄2 cup fresh lemon juice (about 1 large lemon's worth)
kosher salt, to taste
fresh ground pepper, to taste
olive oil
4 ounces goat cheese
6 sun-dried tomatoes, chopped
3 baby bella mushrooms - sliced
2 -4 tablespoons fresh basil, chopped
4 teaspoons onions, minced
4 teaspoons garlic, minced
8 tablespoons butter, divided
6 tablespoons white wine
1⁄2 cup fresh lemon juice (about 1 large lemon's worth)
Directions:
Brush chicken on both sides with olive oil, season to taste with Kosher salt and cracked pepper.
Grill chicken until done (internal temp of 165F) - prepare lemon butter sauce while chicken is grilling.
Sauté onion and garlic in 2 Tbps butter until soft and fragrant. Add white wine and lemon juice, reduce heat to medium-low and simmer 10 minutes to reduce. Add remaining 6 Tbsp butter, a little at a time, until it melts and mixture is emulsified. Add chopped sun-dried tomatoes and basil, heat until hot (but do not overheat or sauce may break).
Grill chicken until done (internal temp of 165F) - prepare lemon butter sauce while chicken is grilling.
Sauté onion and garlic in 2 Tbps butter until soft and fragrant. Add white wine and lemon juice, reduce heat to medium-low and simmer 10 minutes to reduce. Add remaining 6 Tbsp butter, a little at a time, until it melts and mixture is emulsified. Add chopped sun-dried tomatoes and basil, heat until hot (but do not overheat or sauce may break).
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