CHICKEN WITH GOAT CHEESE AND SUNDRIED TOMATO SAUCE
- 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
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.