This was a great dinner, though a little time consuming for company. I should have gone with some stuffed chicken breasts that I could have just popped in the oven, but this recipe was so good I didn't want to make anything else! Everyone enjoyed this dinner served over some goat cheese mashed potatoes with the pan sauce drizzled over the top. I doubled everything to serve our group of 4. Yummy!
Chicken with Goat Cheese and Sundried Tomato Sauce
2 chicken breast halves, about 5 oz. each
1/2 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 heat and add oil.
When oil is hot, add chicken breasts. Cook through, about 3-6 minutes per side depending on how thin they are. Set aside and keep warm. Drain the pan if there is a lot of excess oil.
In the same skillet, add wine and chicken broth. Increase heat to medium-high and cook liquids down until reduced by half, being sure to scrape up the browned bits from the chicken.
Add in sundried tomatoes and heat through. Take skillet off the heat and stir in goat cheese