SUN-DRIED TOMATO & GOAT CHEESE CHICKEN

A few weeks ago my mother-in-law, Loree, and I went to eat at Carrabba’s while our men were away for the weekend.  After a few minutes of eyeing the waiters and waitresses go by, I could feel the green monster rearing its ugly head.  When Loree made the suggestion to order for us I happily obliged.

“Doug and I always get the Chicken Bryan when we eat here,” she said.

Sun-Dried Tomato & Goat Cheese Chicken… hmmm.  Sounds pretty good.  “But it could never compare to those heaping piles of gluten I see on every table,” my inner monster declared.

I soon realized that if there was ever a dish that could not only compare to but could completely knock the socks off of a pasta dish… it was this Sun-Dried Tomato & Goat Cheese Chicken.

The first bite I took was full of juicy chicken, mild goat cheese, fresh basil and the most delightful lemon and butter sauce.  There was complete silence at our table for at least five minutes.  (If you have ever seen Loree and myself together you know this is quite an anomaly.)

Ingredients

• 2-3 Tbsp olive oil
• 1.5 lbs chicken breast pounded to 1-inch thick and cut into 6 pieces
• ½ tsp salt
• ¼ tsp pepper
• !Lemon Butter Sauce:
• 2 cloves garlic crushed
• 3 Tbsp sweet onion finely diced
• ½ c butter divided
• ½ c chicken broth
• ¼ c fresh lemon juice
• 4 Tbsp olive oil
• ½ tsp salt to taste
• 7 oz sundried tomatoes finely chopped
• 1/3 c fresh basil finely chopped
• 6-8 oz fresh goat cheese log I use Montchevre goat cheese log

Instructions

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. .....................................

for full instruction please see : www.evolvingtable.com

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