Chicken Montablan

• 2 boneless/skinless chicken breasts, pounded 1/4 inch
• 1/4 cup all-purpose flour
• 1/2tsp salt
• 1/4tsp fresh gound pepper
• Extra virgin olive oil
• 2 cloves garlic, fine mince
• 1Tbl white onion, fine mince
• 2+6 Tbls unsalted butter
• 1/4 Cup dry white wine
• 2Tbls lemon juice
• 8 Fresh basil leaves chiffonade
• 1/4 Cup sundried tomatos, julianned
• 3oz Plain goat cheese (log)

1. Season flour with salt and pepper, dredge chicken lightly and saute' in olive oil unitl brown, about 3 minutes per side; set aside and tent to keep warm. In medium saucepan melt 2tbls butter with garlic and onion unitl fragrant - 2 min. Add wine and lemon juice and simmer to reduce by half. Add basil and tomatos, stir to incorporate. Add remaining butter 2 tbls at a time melting and stiring after each addition.
2. Return chick to pan to heat and turn to coat. Plate chicken, top with 1 slice of goat cheese and sauce, serve.

chicken breasts, allpurpose, salt, fresh gound pepper, extra virgin olive oil, garlic, white onion, white wine, lemon juice, basil, sundried tomatos, goat cheese

Taken from www.epicurious.com/recipes/member/views/chicken-montablan-1209410 (may not work)