I get many of my recipes and menu ideas from the What’s Cooking? board on The Nest. Many of the “regulars” on the board rave daily about goat cheese, and many would probably list it in their favorite ingredients. After hearing all these raves, I decided it was time to finally try some for myself. I have several recipes involving goat cheese that I want to try, but I chose this one to be my first experience because it is a quick and simple meal. This recipe is from Elly’s blog. For other goat cheese lovers, she has a goat cheese tag on the side bar if you are looking for more ways to incorporate goat cheese into your meals.
This was a very tasty dinner and it was quick to prepare. I know this will be a great option when I’m short on time. I must admit, I’m still not quite sure what all the fuss is about with goat cheese. Yes, it was very very good, but I haven’t fallen in love yet the way many others have. Maybe it is because the cheese was melted into the sauce so I couldn’t appreciate the taste on its own – I’m not sure…but no matter what, it was a great dinner. The only change I made from Elly’s version was to use two whole chicken breasts instead of chicken breast halves. I knew Ben and I would both be too hungry to only eat a half piece of chicken. I served this with roasted garlic mashed potatoes on the side. Yummy!
Chicken with Goat Cheese and Sun-Dried Tomato Sauce
Ingredients:
2 chicken breasts, pounded thin
1 tbsp. olive oil
¼ cup white wine
½ cup chicken broth
2 tbsp. sun-dried tomatoes, chopped (and drained, if packed in oil)
2 oz. herbed goat cheese
salt and pepper
Directions:
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. Top the chicken breasts with sauce and serve.
