I can’t believe I am going to say this, but I had about half a log of goat cheese that I was scared would go bad soon. I had chicken out but didn’t feel like my standard stuffed chicken so I decided to make a goat cheese sauce instead. It was delicious. Unfortunately I was messing around with the potatoes for a brief moment and my sauce reduced a bit too much, so this was a little more chunky than saucy 🙂
Chicken with Goat Cheese and Sundried Tomato Sauce
2 chicken breast halves, about 5 oz. each
1/2 tbsp olive oil
1/4 cup white wine (I used Chardonnay)
1/2 cup chicken broth
2 Tbsp sundried tomatoes, chopped and drained, if they are oil-packed
2 ounces herbed goat cheese (this is what I had on hand; if you have plain you may want to saute a clove of garlic and add a fresh herb like basil to the sauce)
salt and pepper
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 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 sundried tomatoes and heat through. Take skillet off the heat and stir in goat cheese.