Chicken Bryan

Chicken BryanCindy(mommy_of_love1) from Let’s Get Cookin’
Sauce:
2 tbsp butter
1 tbsp finely chopped garlic
1 tbsp finely chopped onion
½ cup chicken broth
¼ cup fresh lemon juice
10 tbsp cold butter, cut into small pieces
1 cup finely chopped sun-dried tomatoes
¼ cup fresh basil, chopped (or 2-3 tbsp dried basil)
½ tsp salt
 Chicken:
4 Chicken Breasts (or 8-10 chicken tenders) boneless & skinless
1-2 tbsp olive oil
Salt
Pepper
8 oz. goat cheese (or freshly grated parmesan cheese)
 For sauce:
Place butter, garlic and onion in large skillet over medium heat and saute until garlic and onion are tender and transparent.  Add chicken broth and lemon juice.  Increase heat to medium high and simmer until liquid is reduced to half.  Reduce heat to low.  Add cold butter one piece at a time, stirring to incorporate.  Add sun-dried tomatoes, basil and salt. Stir to blend.

While liquid is reducing, prepare chicken:
Heat olive oil in skillet over medium heat.  Sprinkle chicken with salt and pepper, then place in skillet.  Cook evenly on both sides until cooked through.Divide goat cheese, if using, evenly between chicken breasts, placing it on top of each piece for the last few minutes of cooking.  Place chicken on serving plate and spoon sauce over top.  Serve immediately.  If you didn’t use the goat cheese, top with parmesan cheese.
Cindy's notes: I subbed 2 Tbs of olive oil, instead of butter, when starting the sauce. I also only used 6 Tbs of cold butter, as opposed to 10 and the sauce turned out wonderfully. And of course.... I forgot the goat cheese, LOL.