Instructions

1. Coat the chicken with olive oil and season with salt and pepper
2. Grill the chicken until cooked through and no longer pink. We actually pan-fry in olive oil and I think it tastes great.
3. Prepare sauce in another pan while the chicken is cooking
4. Saute onion and garlic in 2 Tablespoons butter until soft and fragrant
5. Add white wine and lemon juice, reduce heat to medium-low and simmer 10 minutes to reduce
6. Add remaining 6 Tablespoons butter, 1 T at a time until it melts and the mixture is emulsified
7. Add chopped sun-dried tomatoes and basil and heat through (not too high as the sauce may break)
8. Top almost done chicken breasts with 2 ounces of goat cheese each until cheese warms and softens
9. To serve, spoon lemon-butter sauce over chicken breasts and goat cheese