Several years ago my sister-in-law Jenni made this dish. It was love at first bite. I now request this dish all the time, even though I have never actually eaten the real thing. It has the perfect combination of creamy goat cheese, tangy tomatoes in a buttery, lemony sauce and grilled chicken. Did I mention how good this is?
Today is a special day, it’s the Strongman’s birthday. I am going to prepare a birthday cake for him. If it turns out well, then I will share it with you later in the week. But for today it’s Chicken
To start, you should have everything ready. Mise en place, mise en place. It is a recipe that goes quickly and you don’t have time to be mincing or gathering while it’s happening.
The chicken itself is fairly straightforward. Just brush it with a little olive oil, sprinkle it with salt and pepper and grill. I like to do this first, then while it is resting under some aluminum foil, I make the sauce. The sauce is a little trickier.
Saute garlic and onion in 2 tablespoons butter over medium heat until it is tender. About 3-4 minutes.
This is where you would add 1/2 cup of wine and lemon juice and simmer until reduced in half. But we don’t do wine at our house, so I just use about 1/4 cup chicken stock and lemon juice. Use fresh lemon juice. It matters.
Reduce your heat to low. **And this is important** Whisk in your cold butter, 1 slice at a time. If you try to add it all at once, the sauce will split. It will still taste good, but it won’t look very nice.
This is what it should look like, creamy and satiny.
Gently stir in the tomatoes, basil, salt and pepper. I like to use sun dried tomatoes not packed in oil. The actually dry ones. But I’ve used both. Make sure you dry them off well if using the ones packed in oil, otherwise your sauce might separate.
Heat it gently until it is just warmed through. Too much heat and it will separate.
To assemble, place a slice or some crumbles of goat cheese over each cooked chicken breast. Let it melt a little. (Place it in the oven for a few minutes if the chicken has cooled down too much.) Cover with a the tomato, basil sauce and enjoy!
Recipe Source: Jenni