Chicken Bryan Copycat (Printable Version)

Chicken, goat cheese, sun-dried tomato, and lemon butter mix together for a lively, bold Italian-inspired meal.

# What You'll Need:

→ Main Components

01 - 0.25 teaspoon ground black pepper, fresh
02 - 1 teaspoon fine sea salt, use in two parts
03 - 570 grams chicken breast, flattened to about 2.5 cm thick and sliced into 5 pieces
04 - 2 tablespoons avocado or extra-virgin olive oil

→ Sauce and Aromatics

05 - 115 grams goat cheese log
06 - 33 grams fresh basil, cut into thin ribbons
07 - 200 grams sun-dried tomatoes, sliced thin, drained
08 - 60 millilitres lemon juice, squeezed fresh
09 - 180 millilitres chicken broth, regular
10 - 3 cloves garlic, minced small
11 - 40 grams sweet onion, finely chopped
12 - 113 grams salted butter, measured out in two parts

# Steps to Follow:

01 - Mix in basil to the sauce. Place chicken on plates. Pour sauce on chicken, then throw on extra basil if you want.
02 - Drop the chicken back in the skillet, tuck it into the sauce. Share goat cheese out over each piece. Pop the lid on and let it bubble for around 4 or 5 minutes so the cheese melts and the chicken cooks all the way.
03 - Pour in the chicken broth and lemon juice next. Whisk hard to get the brown stuff off the bottom. Let that cook on medium, stir every so often, then let it thicken down by half (give it 5 to 7 minutes). Lower the heat. Toss in the last of your butter one spoon at a time, letting each bit blend before adding more. Stir in the rest of the salt and mix in your drained sun-dried tomatoes.
04 - Turn the heat down to medium. Add 2 tablespoons of butter. When that's melted, toss in onion and garlic. Let them cook for 2 minutes, stirring now and then, till onion is soft and it smells good.
05 - Pour oil into a big skillet and get it hot over medium-high heat. Sprinkle 0.5 teaspoon salt and black pepper on the chicken. Set the chicken pieces in so they're not stacked. Sear for about 7 or 8 minutes, turning halfway till almost cooked and nicely golden. Move the chicken out to a plate while you do the rest.

# Additional Notes:

01 - Tap your chicken breasts out to the same thickness so they don't cook weird.
02 - Slice and drain those sun-dried tomatoes to skip extra oil mess.
03 - Squeeze real lemons for the sauce. Tastes way better.
04 - You can flatten your chicken and stash it in the fridge up to two days ahead.
05 - Eat it right away for best flavor. Leftovers stay good in the fridge for 4 days tops.
06 - Freeze the chicken and sauce before putting on goat cheese, so it reheats tasting good.

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