Chicken with Goat Cheese and Sundried Tomato Sauce

Stolen from Rachel Ray

Chicken with Goat Cheese and Sundried Tomato Sauce

2 chicken breast halves
1 tbsp olive oil
1/4 cup white wine
1/2 cup chicken broth
2 Tbsp sundried tomatoes, chopped and drained, if they are oil-packed
2 ounces herbed goat cheese (I had plain goat cheese, added 2 cloves garlic, dried basil, and ground thyme)
salt and pepper


Sprinkle chicken breast halves with salt and pepper.
Heat skillet over medium-high heat and add oil.
When oil is hot, add chicken breasts. Cook through, about 4-6 minutes per side depending on how thin they are. Set aside and keep warm.

In the same skillet, add wine. Cook over medium-high heat until reduced by half, being sure to scrape up the browned bits from the chicken.

Add chicken broth and reduce that by about half, too.
Add in sundried tomatoes and heat through. Take skillet off the heat and stir in goat cheese.