1/2 cup fresh lemon juice (about 1 large lemon's worth)
6 sun-dried tomatoes, chopped
2-4 tablespoons fresh basil, chopped
4 ounces goat cheese
Add To Shopping List
Let's Make It
Brush chicken on both sides with olive oil, season to taste with kosher salt and cracked pepper. Add chicken to the grill on medium heat, or range top on medium. Prepare lemon butter sauce while chicken is cooking.
Sautee onion and garlic in 2 Tbsp. butter until soft and transparent. 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).
Top nearly-done chicken breasts with 2 oz. each of the goat cheese until cheese warms and softens. To serve, spoon lemon butter sauce over chicken breasts.