I like this so much I would have a hard time ordering anything else at Carrabas. I no longer live anywhere near one so I find this copycat version very satisfying.
- 2 boneless skinless chicken breasts- kosher salt, to taste
- fresh ground pepper, to taste
- olive oil
- 4 ounces goat cheese
- 6 sun-dried tomatoes, chopped
- 2-4 tablespoons fresh basil, chopped
- 4 teaspoons onions, minced
- 4 teaspoons garlic, minced
- 8 tablespoons butter, divided
- 1⁄2 cup white wine
- 4 tablespoons fresh lemon juice
Brush chicken on both sides with olive oil, season to taste with Kosher salt and cracked pepper.
Grill chicken until done (internal temp of 165F) - prepare lemon butter sauce while chicken is grilling.
Sauté onion and garlic in 2 Tbsp butter until soft and fragrant.
Add white wine and lemon juice, reduce heat to medium-low and simmer 10 minutes to reduce.
Add remaining 6 Tbsp butter, a little at a time, until it melts and mixture is emulsified.
Add chopped sun-dried tomatoes and basil, heat until hot (but do not overheat or sauce may break).
Top nearly-done chicken breasts with 2 oz each of the goat cheese until cheese warms and softens.