Tonight was the first time since Saturday night that I made dinner for the both of us. I wasn't up for something too heavy and yet I wanted something warm and soothing. I had bookmarked this recipe earlier and decided it would be just right for tonight. It is really quick and easy to make which was an added benefit. I served this with mashed potatoes and green beans as our sides. It fit the bill perfectly!
Chicken with Goat Cheese and Sun-Dried Tomato Sauce (serves 4)
Adapted from Annie's Eats blog
4 chicken breasts halves, pounded thin
1 tablespoon olive oil
1/4 cup white wine
1/2 cup chicken broth
2 tablespoons sun-dried tomatoes, chopped (and drained, if packed in oil)
2 oz. herbed goat cheese
salt and pepper
Sprinkle chicken breasts with salt and pepper. Heat skillet over medium-high heat and add oil. When oil is hot, add chicken breasts. Cook through, about 6-8 minutes per side, depending on the thickness. Set aside and keep warm.
In the same skillet, add the wine. Cook over medium-high heat until reduced by half, being sure to scrape up the browned bits from the chicken. Add the chicken broth and reduce that by about half too. Add the sun-dried tomatoes and heat through.
Remove skillet from heat and stir in the goat cheese. Add more chicken broth if sauce seems too thick. Adjust seasonings. Top the chicken breasts with sauce and serve.