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 lb or 454g

• Salt

  Table

  ¼ tsp or 2g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Butter

  Salted

  8 tbsp or 114g

• Garlic

  Raw

  2 cloves, minced or 6g

• Onions

  Raw

  4 tbsp chopped or 40g

• Chicken broth

  Soup, canned, less/reduced sodium

  ¾ cup or 180g

• Lemon juice

  Raw

  1 lemon yields or 47g

• Sun-dried tomatoes

  1 cup or 54g

• Basil

  Fresh

  4 tbsp, chopped or 11g

• Goat cheese

  Soft type

  4 oz or 113g

Directions

1. Heat olive oil in a large skillet over medium heat. Add the chicken breasts and season with salt and pepper. Sear one side for about 5-6 minutes.
2. Flip the chicken, cover the skillet, and cook for another 6-8 minutes until cooked through. Remove and set aside.
3. In the same skillet, add garlic, onion, and a quarter of the butter. Sauté over medium heat for 2 minutes.
4. Add broth and lemon juice, cooking until the sauce reduces by half, stirring occasionally for 5-7 minutes.
5. Reduce heat to low, then add the remaining butter, one tablespoon at a time, stirring well.
6. Stir in the sun-dried tomatoes, fresh basil, and salt to taste.
7. Return the chicken to the skillet. Top with goat cheese, cover, and let the cheese melt for 3-4 minutes.
8. Serve the chicken with the sauce poured over.

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