My wonderful Daughter Danielle along with my son planned a special "50"th Dinner Party. This is one of my favorite dishes from Carabbas. It has so much flavor between the sauce, light but very flavorful. The goat cheese and sun dried tomatoes top it off. Great recipe and great presentation.
1Prepare chicken by wrapping in plastic wrap, and pounding out until thin. Remove chicken from plastic wrap and pat dry with a paper towel. Season chicken with salt and pepper, and brush with olive oil. Cook chicken on grill until it is done. About 3 to 4 minutes on each side. When chicken is done place on on plate and cover with plastic wrap, set aside. Slice goat cheese into four slices and shape the goat cheese into discs, one for each piece of chicken.
2Prepare the sauce by sauteing the onions and garlic in 2 tablespoons of butter. Cook garlic and onions until they are fragrant and the onions are translucent. Add wine and lemon juice to pan, and cook wine until it has reduced to half by simmering the wine gently. When the wine has been reduced by half, add 3 tbsp of cold butter, whisk until the butter has melted completely. Turn off burner, and add remaining butter, whisk in. The sauce should be getting thick now. Now pour the sauce through a strainer, strain off the onions and garlic. Return to warm pan, and stir in half the basil, and sun dried tomatoes. Place chicken in pan, with goat cheese on top and simmer to melt the cheese and incorporate the sauce.
3Place chicken on platter. Spoon sauce over chicken. Serve with garlic mashed potatoes and fresh broccoli.