SAVE 👏🏻 THIS 👏🏻 RECIPE! 👏🏻 This is literally my favorite way to eat chicken. You can meal prep this for the week and not hate your life eating plain chicken and broccoli!
INGREDIENTS
-4-6 medium boneless skinless chicken breasts, thin (unlike the picture, or if thick, beat with a mallet)
-extra virgin olive oil
-Salt and freshly ground pepper to taste
-4 oz goat cheese sliced into 8 coins
-3.5 oz sun-dried tomatoes coarsely chopped
-3 Tbsp fresh basil cut in ribbons
-4 Tsp onion minced
-2 Tbsp garlic powder
-8 Tbsp butter, separated (I used light vegetable oil)
-1/4 cup white wine
-3 tablespoons fresh lemon juice (1 1/2 lemons)
-1/4 cup heavy cream
DIRECTIONS:
1. 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 cooked.
2. In a medium sauce pot over medium heat, sauté onion and garlic in 2 tablespoons butter until soft. Be careful not to overcook or the garlic. Add the white wine and lemon juice. Reduce heat to medium-low and simmer 10 minutes.
3. 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.
4. 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.
5. 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.
6. Spoon basil lemon butter sauce with sun-dried tomatoes over the goat cheese.
Serving size: about one 4oz chicken breast
MACROS PER SERVING: ~408 calories (38g protein, 12g carbs, 23g fat)
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