Copycat Chicken Bryan

We’ve all been there; you work all day and then dread going home and having to cook dinner. Suddenly you get a craving a certain dish from a certain restaurant so you decide to go out instead.  You arrive only to wait 20 minutes for your table, your server is cranky and finally your meal comes to the table either lukewarm or over cooked, or worse, both! You pay your $30 bill (before tip) and walk out annoyed cause you could have made the same thing at home for a fraction of the cost using fresh, not frozen ingredients and had it turn out way better. Hopefully some of you are more fortunate and live in an area where you have better dining options then the standard chain restaurants; unfortunately I don't. So out of frustration comes this week’s recipe. Boneless chicken breasts, sundried tomatoes, creamy goat cheese, lemon and basil come together for a quick and fresh meal that's on the table in about 20 minutes perfectly cooked, warm and hopefully minus the cranky attitude!

Copycat Chicken Bryan
Serves 4

4 boneless skinless chicken breasts
1 tablespoon extra virgin olive oil
4 ounces goat cheese
1 package julienne sundried tomatoes, dry or oil packed (if oil packed, drain and pat dry)
4 tablespoons fresh chopped basil
4 tablespoons butter
½ cup low sodium chicken stock
Juice of 1 large lemon

Warm a large skillet over medium heat. Salt and pepper both sides of your chicken and add oil to pan. When the oil begins to ripple add your chicken and cook on both sides until golden brown, about 5-6 minutes per side depending on the thickness. Remove chicken to a plate and tent with aluminum foil to keep warm. Return pan to stove and reduce heat to medium low. Pour in chicken stock and lemon juice and scrape up the brown bits on the bottom of the pan. Simmer and allow to sauce reduce for about 10 minutes. Slowly add the butter, 1 tablespoon at a time allowing each tablespoon to dissolve before adding another. It is essential to do this step slowly, throwing the butter in all at one will cause your sauce to break and not emulsify. Add your tomatoes and chopped basil to the pan and reduce heat to low. Return the chicken to the pan and give it a couple turns to coat it with the sauce. Slice the goat cheese and place a round or two of cheese on each piece of chicken. Throw a lid on the skillet and allow the cheese to soften, about 2 minutes. Remove the lid and plate the chicken. Top the goat cheese with a big spoonful of the tomatoes and garlic and drizzle remaining sauce.

I serve this along side garlic mashed potatoes to help soak up all the sauce but I imagine this would be just as good with pasta as well. Enjoy!!


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