- 2 boneless/skinless Chicken Breasts
- 2 shallots, cut in half and sliced very thin
- 2 cloves garlic, minced
- 6 sun-dried tomatoes, sliced
- 2 Tbs Capers
- 1/2 a lemon
- 2 Tbs Olive Oil
- Salt to taste
- 1 Cup Chicken Stock
- 2 Tbs alouette Garlic & Herbs soft cheese. (Or Boursin or something similar)
- Heat oil in a skillet or french cook pan that can be covered
- Add shallots and wilt
- Add garlic, 1/2 the capers and the garlic, stir for a minute or two
- Move the mixture to the side and brown the chicken in the oil in the middle, on both sides.
- Add in the chicken stock, juice of 1/2 a lemon and the remaining capers and cover and simmer for 6 minutes.
- Flip the chicken and simmer for a few more minutes.
At this point the chicken should still be moist but cooked all the way through and somewhat brown from simmering in the liquid. The other ingredients will have mostly reduced such that there is little liquid at this point.
Plate the chicken, spoon a Tbs of the cheese on top, spreading it a little; then cover with half of the other ingredients. This melts the cheese and it should run down the sides a little bit.
Nice moist chicken, rich sauce from the combination of the melted cheese (almost like a thick spiced cream) and the rich shallots and sun-dried tomatoes with some acid from the lemon juice and capers.
I served this with mashed sweet potatoes on the side, probably would have also done asparagus or something like that if it was more than just me or if I had been hungrier. One breast is a serving, warming the other one up tomorrow night. :)