CHICKEN WITH GOAT CHEESE AND SUNDRIED TOMATO SAUCE

 

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Ingredients

  • 2 chicken breast halves (I slice right through 1 breast horizontally so the halves are thin)
  • 1 tbsp olive oil
  • 1/4 cup white wine (I used Chardonnay)
  • 1/2 cup chicken broth
  • 2 Tbsp sundried tomatoes, chopped and drained, if they are oil-packed
  • 2 ounces herbed goat cheese (this is what I had on hand; if you have plain you may want to saute a clove of garlic and add a fresh herb like basil to the sauce)
  • salt and pepper

Directions

  • Sprinkle chicken breast halves with salt and pepper.
  • Heat skillet over medium-high heat and add oil.
  • When oil is hot, add chicken breasts. Cook through, about 4-6 minutes per side depending on how thin they are. Set aside and keep warm.
  • In the same skillet, add wine. Cook over medium-high heat until reduced by half, being sure to scrape up the browned bits from the chicken.
  • Add chicken broth and reduce that by about half, too.
  • Add in sundried tomatoes and heat through. Take skillet off the heat and stir in goat cheese.

Notes

Categories: Main Dish 
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