Ingredients:

  • 4 Boneless, skinless Chicken Breasts (approx. 6 oz each), trimmed and pounded thin
  • Kosher Salt & Freshly Ground Black Pepper, To taste
  • 2 Tbsp Olive Oil (extra virgin)
  • 4 Tbsp Unsalted Butter, divided (2 Tbsp for searing, 2 Tbsp for finishing)
  • 2 cloves Garlic, finely minced
  • ½ cup Dry White Wine (e.g., Pinot Grigio)
  • 4 Tbsp Fresh Lemon Juice
  • ¼ cup Sun-Dried Tomatoes, packed in oil, drained and roughly chopped
  • 4 oz Soft Goat Cheese (Chevre), crumbled
  • ¼ cup Fresh Basil Leaves, rolled and sliced thinly (chiffonade)

Instructions:

  1. Prep the Chicken: Place the chicken breasts between two sheets of parchment paper. Using a meat tenderiser, gently pound the chicken to a uniform thickness of about ½ inch (1.25 cm). This ensures even cooking.
  2. Season: Generously season both sides of the pounded chicken breasts with kosher salt and freshly ground black pepper.
  3. Sear: Heat 2 Tbsp of olive oil and 2 Tbsp of butter in a sauté pan over medium-high heat until shimmering. Add the chicken breasts (working in batches if necessary).
  4. Cook & Rest: Sear for 3–4 minutes per side until golden brown and nearly cooked through (internal temperature should be close to 160°F/71°C). Remove the chicken from the pan and place it on a plate. Keep it warm.
  5. Sauté Garlic: Reduce the heat to medium. Add the minced garlic to the pan drippings and sauté for 30 seconds until fragrant (do not let it burn).
  6. Deglaze: Pour in the white wine. Bring the liquid to a robust simmer, scraping up any delicious browned bits (the fond) from the bottom of the pan. Let the wine reduce by half to concentrate the flavor.
  7. Add Tomatoes & Lemon: Stir in the chopped sun-dried tomatoes and fresh lemon juice. Simmer for 1 minute.
  8. Finish the Sauce: Remove the pan from the heat. Whisk in the remaining 2 Tbsp of cold butter, one tablespoon at a time, until the sauce is creamy and glossy (emulsified). Taste and adjust seasoning if necessary.
  9. Return Chicken: Nestle the seared chicken breasts back into the sauce, spooning some sauce over the top of each piece.
  10. Top with Cheese: Immediately sprinkle the crumbled goat cheese liberally over the top of the chicken breasts.
  11. Melt Cheese: Either cover the pan and let the steam melt the cheese for 1–2 minutes, OR place the oven-safe pan under a preheated broiler (high setting) for 60–90 seconds until the cheese is bubbling and slightly golden. Ensure the internal temperature of the chicken reaches 165°F (74°C).
  12. Garnish & Serve: Remove from the heat. Scatter the fresh basil chiffonade over the chicken and the sauce. Serve immediately with a crusty baguette or pasta.