Sun-Dried Tomato & Goat Cheese Chicken
Sundried Tomato & Goat Cheese Chicken is a recreation of Carrabba's Chicken Bryan. Easy skillet chicken is topped with fresh goat cheese, sundried tomatoes, basil and the most delicious lemon sauce for a low-carb and gluten-free dinner recipe.
Ingredients
Ingredients
2-3 Tbsp olive oil
1.5 lbs chicken breast pounded to 1-inch thick and cut into 6 pieces
½ tsp salt
¼ tsp pepper
Lemon Butter Sauce:
2 cloves garlic crushed
3 Tbsp sweet onion finely diced
½ c butter divided
½ c chicken broth
¼ c fresh lemon juice
4 Tbsp olive oil
½ tsp salt
7 oz sundried tomatoes finely chopped
1/3 c fresh basil finely chopped
6-8 oz fresh goat cheese log I use Montchevre goat cheese log
Instructions
1. In a large skillet over medium heat add 2-3 tablespoons of olive oil and chicken breasts.
2. Sprinkle salt and pepper over chicken. Cook chicken until one side has been seared, about 5-6 minutes.
3. Flip chicken, cover skillet with a lid, and continue cooking for 6-8 more minutes or until chicken is cooked through.
4. Remove chicken from the skillet and set aside.
5. In the same skillet add garlic, onion and 2 tablespoons butter. Saute over medium heat for 2 minutes.
6. Add broth and lemon juice. Continue cooking over medium heat until the sauce has reduced by half. Make sure to stir occasionally. This will take 5-7 minutes.
7. Reduce heat to low and add 4 tablespoons of olive oil and remaining 6 tablespoons of butter one tablespoon at a time. Stir well after each addition.
8. Once all oil and butter has been incorporated, add ½ teaspoon of salt, sundried tomatoes and fresh basil. Stir to combine.
9. Add chicken back into the skillet. Top each chicken breast with 1-1 ½ ounces fresh goat cheese. Cover skillet and let cheese melt for 3-4 minutes.
10. Pour sauce over chicken when serving and sprinkle with additional fresh basil. Enjoy"
NOTES:
Course: Main Course
Cuisine: Italian
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 6 servings
Calories: 555 kcal
Author: London"
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