There are many variations on the classic lemon butter sauce that atops many French dishes, chickens, fish, and even vegetables. This recipe is somewhat similar to what you many find at your local Carraba’s Italian kitchen restaurant or other French or Italian restaurants.
I put my own spin on this classic by adding the briney flavor of capers and the freshness of bail and sundried tomatoes to compliment this dish. I grill the chicken outside to add a smokiness to its flavor, then top all of it with goat cheese, the shallot butter, slices of lemon, and fresh basil. This dish may be rich but it certainly full of flavor and sure to not disappoint!
6 boneless chicken breast halves (3 total)
3 minced garlic cloves
1 minced shallot
1/2 cup dry white wine
1/2 fresh squeezed lemon add full lemon’s zest
2/3 cup cold butter sliced
1 1/2 cup chopped sundried tomatoes
1/2 cup chopped fresh basil
3 tbs capers1 tsp. salt 1 tsp. pepper
extra virgin olive oil for brushing
goat cheese cut into 5 patties to top chicken
1. Saute garlic and shallot in 2 Tbls. butter in a large skillet over medium heat until translucent.
2 Pour white wine and lemon juice into skillet, increase heat slightly and simmer to reduce volume by half.
3 Reduce heat to low and stir in cold butter small bits at a time as if tempering a mixture.
4 Stir in tomatoes, salt, and pepper; remove from heat; set aside.
5 Brush chicken breasts with olive oil and sprinkle with salt and black pepper.
6 Grill chicken until cooked through completely.
7 Reheat Shallot butter slightly on low heat and stir in basil (adding this last preserves its color, freshness, and shape)
7 Plate chicken and top with patty of goat cheese, then pour shallot butter mixture all over the tops and sides, re-applying with turkey baster if desired. Enjoy!