Sear Chicken: Add oil to a large skillet over medium-high heat. Sprinkle ½ teaspoon salt and ¼ teaspoon pepper over all of the breasts. Once the oil is heated, place the chicken in a single layer. Cook for 7–8 minutes, flipping halfway through. You want the chicken to almost be fully cooked and seared on both sides. Remove the chicken and place on a plate until ready to use.
2 Tbsp. oil, 1 ¼ lbs. chicken breast, 1 tsp. salt, ¼ tsp. black pepper
Saute Vegetables: Reduce the heat to medium and add 2 tablespoons of butter. Once melted, add garlic and onion. Saute over medium heat for 2 minutes, or until the onion is tender.
½ cup butter, ¼ cup sweet onion, 3 cloves garlic
Make Lemon Butter Sauce: Pour in the broth and lemon juice. Whisk well to scrape up any bits that might be stuck to the bottom of the skillet. Simmer over medium heat, whisking occasionally, until the sauce has reduced by half. This should take about 5-7 minutes. Once reduced, turn the heat to low and add the remaining 6 tablespoons of butter one tablespoon at a time. Stir well after each addition. Mix in ½ teaspoon salt and the drained sun-dried tomatoes.
¾ cup chicken broth, ¼ cup lemon juice, 7 oz sun-dried tomatoes
Melt Goat Cheese: Place chicken back in the skillet and top each breast with equal amounts of the goat cheese. Cover skillet with a lid and simmer for 4-5 minutes, or until the cheese has melted.
4 oz. goat cheese log
Mix basil into the sauce. Pour sauce over chicken for serving and sprinkle with additional fresh basil leaves. Enjoy!
⅓ cup fresh basil