4mediumboneless skinless chicken breastthin breasts are better, so if yours are very thick, slice them in half or pound with a mallet
extra virgin olive oil
Salt and freshly ground pepperto taste
4ozgoat cheesesliced into 8 coins
3.5ozsun-dried tomatoescoarsely chopped
3tablespoonsfresh basilcut in ribbons
4clovesgarlicpressed with a garlic press
3tablespoonsfresh lemon juiceapproximately the juice of 1 1/2 lemons
Cook the chicken
Heat a large skillet over medium-high heat. Brush both sides of each chicken breast with olive oil and season with a bit of salt and freshly ground pepper, to taste. Cook the chicken, 4-5 minutes per side, turning once, until the internal temperature is 165º.
Prepare the sauce
In a medium sauce pot over medium heat, sauté onion and garlic in 2 tablespoons butter until soft and fragrant. Be careful not to overcook or the garlic will turn bitter. Add white wine and lemon juice. Reduce heat to medium-low and simmer 10 minutes.
Reduce heat to low. Add heavy cream and remaining 6 tablespoons butter a little at a time until the butter melts and the mixture is emulsified. Whisk as needed.
Add sun-dried tomatoes and basil and heat until just hot. If you overcook the sauce, it will break. Remove sauce from the heat and set aside until chicken is finished.
Assemble the dish
Just before serving, slice thick coins of goat cheese and lay on top of each chicken breast. Warm until the cheese is the consistency of sour cream.
Spoon basil lemon butter sauce with sun-dried tomatoes over the goat cheese.
We like to serve this dish with a side of pasta, just like they do at Carrabba's. As a bariatric patient who avoids carbs, I eat mine with zucchini noodles cut with a spiralizer. We like to spoon some of the extra lemon butter sauce over the noodles. It's so good that way!