Just like Carrabbas Chicken Bryan

Recipe source: thepioneerwoman.com/tasty-kitchen

Okay, so I've never had Chicken Bryan at Carrabbas.  This was just the title of recipe given, but I can say that this was dang good.  Make this.  You won't be sorry!

FOR SAUCE

2 Tablespoons Butter
1 Tablespoon Finely Chopped Garlic
1 Tablespoon Finely Chopped Yellow Onion
½ cups Chicken Broth
¼ cups Freshly Squeezed Lemon Juice (I did not use fresh.)
10 Tablespoons Unsalted Butter, Cut Into Small Pieces (if you use salted, be sure to leave the rest of the salt out, or else it will be TOO salty!)
1-½ cup Finely Sliced Sun-dried Tomatoes
¼ cups Chopped Fresh Basil
½ teaspoons Kosher Salt
½ teaspoons White Pepper
_____

FOR CHICKEN:
6 whole Chicken Breasts
1 Tablespoon To 2 Tbsp Extra Virgin Olive Oil
½ teaspoons Salt
½ teaspoons Black Pepper
8 ounces, weight Goat Cheese, Softened To Room Temperature (I found this over by the deli, where you can get specialty cheeses.)

For the Sun-Dried Tomato Sauce:


Place butter, garlic, and onion in large skillet over medium heat and saute until garlic and onion are tender and transparent.

Add chicken broth and lemon juice. Increase heat to medium-high and simmer to reduce by half.

Reduce heat to low. Add cold butter one piece at a time. Add sun-dried tomatoes, basil, salt, and pepper and stir to blend ingredients. Set aside.

For the chicken:


Heat some olive oil in a large skillet over medium heat. Sprinkle chicken with salt and pepper, then place on skillet. Cook evenly on both sides until cooked through

Divide goat cheese evenly between chicken breasts, placing some on each breast for the last two minutes of cooking.

To serve, place cooked chicken on serving platter and spoon Sun-Dried Tomato Sauce over chicken.