1 T minced garlic
1 T minced yellow onion
2 Ts butter
1/4 c lemon juice
1/2 c dry white wine
2/3 c cold butter, sliced [more authentic: 1 2/3 c. ]
1 1/2 cs chopped sun-dried tomatoes
1/3 c chopped fresh basil
1/2 t. kosher salt
1/2 t. white pepper
6 boneless skinless chicken breast halves
extra virgin olive oil, for brushing
1/2 t. salt
1/2 t. pepper [More authentic seasoning: pepper, d. oregano, crushed red pepper, d. basil.]
8 oz goat cheese, room temp.
[More authentic grill baste : equal parts butter, olive oil, balsamic vinegar, a splash of white wine vinegar, garlic, and a bit of parsely.]
1Saute garlic and onion in 2 Ts butter in a large skillet over medium heat until tender.
2Stir wine and lemon juice in skillet, increase heat to medium-high, and simmer to reduce by half. Note, reduce it until it looks like oatmeal and begins to caramelize slightly.
3Reduce heat to low; stir in cold butter while the reduction is still hot, one slice at a time. Once the emulsion begins to take form, add the rest of the butter.
4Stir in tomatoes, basil, kosher salt, and white pepper. Remove from heat and set aside.
5Brush chicken with olive oil and sprinkle with salt and black pepper.
6Grill chicken over hot coals (or bake in oven) 15-20 minutes, or until cooked through.
7 A couple of minutes before chicken is done, place equal amounts of cheese on each breast.
Added canned Artichokes.