Chicken Bryan

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Grilled chicken breasts topped with a lemon, white wine butter sauce, sun-dried tomatoes, crumbled goat cheese and fresh basil.

Prep: 15

Cook: 40

Total: 55

Recipe makes approximately 4 servings

Equipment Needed

Grill (or grill pan)
Cutting board
Basting brush
Tongs
meat thermometer
large plate
Large skillet
Wooden spoon
ladle or large spoon

Ingredients Needed

For the Chicken

4 medium boneless, skinless chicken breasts (approximately 6 ounces each)
1 tablespoon olive oil
salt (to taste)
freshly cracked black pepper (to taste)
½ teaspoon garlic powder

For the Sauce

4 tablespoons unsalted butter
1 teaspoon sun-dried tomato oil (from jar of sun-dried tomatoes)
1 small yellow onion (chopped, approximately ½ cup)
2 cloves garlic (minced)
½ cup dry white wine (pinot grigio, sauvignon blanc)
¼ cup fresh lemon juice
⅓ cup sun-dried tomatoes (drained, chopped)

To Serve

4 ounces crumbled goat cheese
5-6 large leaves basil (chiffonaded)

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Instructions

Preheat grill (or grill pan) to medium-high heat, approximately 375° to 450° Fahrenheit.
Place chicken breasts on cutting board. Brush olive oil on tops of each chicken breast, then generously season chicken with salt, black pepper, and garlic powder. Flip chicken breasts over and repeat on other side.
Place seasoned chicken breasts on preheated grill (or grill pan). Grill chicken, uncovered, 8 to 10 minutes.
Reduce heat to medium (approximately 350° Fahrenheit) and flip chicken over. Close lid and grill chicken 8 minutes more. After 8 minutes, check chicken for doneness. If needed, continue grilling, checking for doneness every minute, until internal temperature of chicken breasts reaches 160° Fahrenheit.
When desired internal temperature is reached, transfer grilled chicken breasts to large plate and set chicken aside. Allow chicken to rest, undisturbed, at least 5 minutes.
While chicken is cooking and resting, heat large skillet over medium-high heat. When skillet is warm, add butter and let melt completely, swirling pan occasionally to distribute melted butter across surface of skillet.
When butter is completely melted, add onion and sun-dried tomato oil to skillet. Sauté onions, stirring occasionally, until onions have softened, approximately 5 minutes.
Add minced garlic to skillet with sautéed onions. Stir to incorporate and sauté garlic 1 minute or until just fragrant.
Add white wine and fresh lemon juice to skillet. Stir to incorporate, making sure to scrape up any browned bits of onion or garlic that may be stuck to bottom of pan. Bring liquid to gentle boil, then reduce heat under skillet to medium and simmer until liquid has reduced by 50%, approximately 8 to 10 minutes.
Once liquid has reduced, add sun-dried tomatoes and stir to incorporate. Reduce heat under skillet to medium-low and simmer 2 to 3 minutes.
Place grilled chicken breasts in skillet. Flip chicken over 3 to 4 times to thoroughly coat in sauce, then simmer chicken in sauce until just heated through again if needed.
Transfer chicken to serving plates. Top with crumbled goat cheese, then spoon sauce over tops of chicken breasts. Garnish with chiffonaded basil and serve immediately with desired sides.

Recipe Notes

Cook Time: Cook time will vary depending on the size and thickness of the chicken breasts. Use a meat thermometer to accurately gauge the doneness of the chicken, and adjust the cook time as needed.
To Chiffonade the Basil: Stack fresh basil leaves on top of each other, then roll them tightly together lengthwise. Use a small, sharp knife and cut perpendicular to the roll to slice the basil into thin ribbons.
Make it Alcohol-Free: Use chicken broth instead of white wine.

Nutrition Info (Approximate)