I’m pretty sure I’ve mentioned that I should have a cheese budget. I am a freak for cheese, especially goat cheese. Thankfully I can get a huge log of goat cheese at my local Bulk stores for cheap! It took me about 2 seconds to realize that I needed to make this recipe for dinner. I’ve made several versions of this sauce, but I loved that this one came in under 350 calories per serving. This comes together pretty quickly and tastes amazing. The fact that it’s pretty healthy is just icing on the cake. Thank you Elly Says Opa!
Chicken with Goat Cheese and Sundried Tomato Sauce
Barely Adapted from: Elly Says Opa
2 chicken breast halves, about 5 oz. each
1/2 tbsp olive oil
2 cloves of garlic, minced
1/4 cup white wine (I used Chardonnay)
1/2 cup chicken broth
2 Tbsp sun-dried tomatoes, chopped and drained, if they are oil-packed
2 ounces goat cheese
salt and pepper
Chopped basil for garnish
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 garlic and saute for 30 seconds until fragrant. 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 sun-dried tomatoes and heat through. Take skillet off the heat and stir in goat cheese. Season to taste with salt and pepper. Garnish with basil if desired.