Ingredients:

  • 4 boneless, skinless chicken breasts (approx. 6 oz each), trimmed and pounded thin
  • 2 Tbsp all-purpose flour
  • 1 tsp kosher salt, plus more for seasoning
  • ½ tsp black pepper, freshly ground
  • 2 Tbsp high-heat olive oil, for searing
  • 1 large shallot, finely minced
  • 2 cloves garlic, finely minced
  • ½ cup dry white wine (e.g., Pinot Grigio), or extra chicken stock
  • 3 Tbsp fresh lemon juice
  • ½ cup low-sodium chicken stock
  • 6 Tbsp unsalted butter, chilled and cut into 1 Tbsp pieces
  • 4 oz soft goat cheese (Chèvre), crumbled
  • ½ cup oil-packed sun-dried tomatoes, drained and julienned
  • ¼ cup fresh basil leaves, roughly chopped

Instructions:

  1. Prepare the Chicken: Lay the chicken breasts between two sheets of cling film. Using a meat mallet, pound them gently and evenly to about ½-inch (1.25 cm) thickness. This ensures even cooking.
  2. Dredge and Season: Combine the flour, salt, and pepper in a shallow dish. Lightly dredge the chicken pieces, shaking off any excess flour.
  3. Sear: Heat the olive oil in a heavy-bottomed skillet over medium-high heat until shimmering. Carefully place the chicken in the hot pan, ensuring not to crowd the skillet (work in batches if necessary).
  4. Cook to Colour: Sear for 3–4 minutes per side until deeply golden brown and the internal temperature reaches 165°F (74°C). Remove the finished chicken from the pan and set aside on a plate, loosely covered with foil.
  5. Sauté Aromatics: Reduce the heat to medium. Add the minced shallots to the same pan, keeping the browned bits. Sauté for 2–3 minutes until soft. Add the minced garlic and cook for 30 seconds until fragrant.
  6. Deglaze: Pour in the white wine (or stock substitute). Scrape up all the browned bits (the fond) from the bottom of the pan using a wooden spoon. Bring to a simmer and reduce the liquid by half (about 2 minutes).
  7. Add Liquid Base: Stir in the chicken stock and fresh lemon juice. Bring the mixture back to a gentle simmer and reduce heat to low.
  8. Emulsify the Butter: Remove the skillet from the direct heat source. Whisk in the cold, cubed butter one piece at a time. The cold butter must be added off-heat to emulsify properly, creating a thick, glossy sauce. Do not let the sauce boil after adding the butter. Taste and adjust seasoning.
  9. Finish the Dish: Return the seared chicken pieces to the pan, nestling them into the sauce. Turn them briefly to coat.
  10. Top the Chicken: Immediately sprinkle the tops of the chicken breasts generously with the crumbled goat cheese, julienned sun-dried tomatoes, and chopped fresh basil.
  11. Melt (Optional): If you prefer the cheese slightly softer, place the skillet under a preheated broiler for 30–60 seconds, watching carefully, until the goat cheese just begins to soften and melt around the edges.
  12. Serve: Plate immediately, ensuring each serving receives a generous spoonful of the finished lemon butter sauce.