Chicken Bryan

This dish is one of my favorite Italian dishes. It has such dynamic and a variety of strong, beautiful flavors that just makes your mouth water. You might recognize this dish from Carabba's restaurant, and you are absolutely right! I fell in love when I was there and I had to make it for us myself!

Ingredients:
- 6 boneless chicken breasts               - 1 Tbsp minced garlic           - 1Tbsp diced yellow onion
- 2 Tbsp of butter                               - 1/2 cup of dry white wine ( personally I like a sherry)
-1/4 cup lemon juice                           - 4 Tbsp of cold butter sliced 1Tbsp each
-1/4- 1/2 cup of diced sundried tomatos    - 6 fresh basil leaves diced
- S&P and EVOO (salt, pepper and extra virgin olive oil)     
- 8 ounces of goat cheese

Sauce
First you want to saute in a large skillet the garlic and diced onion in those 2 Tbsp of butter on medium heat. Once they are a nice golden color, stir in the wine and lemon juice while increasing the heat to medium high. Let that simmer for about 2 minutes then you want to reduce it by half; I actually only do about a 1/4 because I like the strong wine taste, but that is all personal preference. Now on medium low heat, add the 4 Tbsp of cold butter, 1 Tbsp of butter at a time while stirring. Then add your sundried tomatoes, fresh basil and few dashes of S&P. This is where your taste buds come into play; taste the sauce and match to your liking. If you want more lemon juice or wine u may add a little more here.

While you are making the sauce, rub some EVOO on the chicken breasts and grill them either in broiler or on stove top whichever you prefer. Once the breasts are almost done, slice your goat cheese into 1/2 inch thick round discs and place them on the chicken. I use about 2 or 3 per chicken breast, and continue to cook for another 2 minutes to get the cheese melting a little bit. Put the chicken on the plates and pour the sauce over them. Serve with a nice rice pilaf or sweet potato and dig in!! Mangia :)