My husband named the dish. I will let you figure out what it means;). I wanted to make something with goat cheese that would hopefully pair well with a sauvignon blanc I had lying around. I think my experiment turned out pretty well. My only issue is that the goat cheese was a tad grainy; it might be because it cooked much faster than I expected and had to take it off the heat and wait for the boy to get home from karate. Other than that, yummy. To go with it, we diced and roasted 1 potato and 1 sweet potato and an onion tossed in some olive oil with salt, pepper and garlic powder. The sweet potato, surprisingly, cooked faster than the potato. Next time we will throw them in a little later.
1 pound chicken, boneless, skinless, thin cutlets
1 large spring onion, sliced including green tops
5 basil leaves, chiffonade
4 ounces Fresh goat cheese, at room temperature
1/4 cup beef broth (it was what was open)
2 Tablespoon Butter, unsalted
2 Sun dried Tomatoes, minced
Salt & Pepper
Heat the 1 tablespoon butter in a large skillet over medium heat.
Put patted dry chicken in the skillet and brown on both sides
Add the broth and cover and cook about 5 minutes (until done)
Remove the chicken to a plate and cook until the both has evaporated
Add the remaining tablespoon of butter and saute the onion for about 2 minutes
Add the sun dried tomatoes and cook until the onions are very soft
Add the goat cheese and take off heat
Stir until cheese is melted.
Slice chicken, add any liquid on the plate to the sauce, stir and add the sliced chicken.