Sautee garlic and onion in 2/3 tbsp butter over medium heat until
tender. Stir wine and lemon juice into skillet, increase heat to
medium-high and simmer to reduce by half.
Reduce heat to low and stir in cold butter, one slice at a time. Stir
in tomatoes, basil, kosher salt, and white pepper. Set aside.
Brush chicken w/ evoo and sprinkle with salt and black pepper.
Bake according to package.
A couple of minutes before chicken is done, place one medallion
of cheese on each breast. Spoon sauce over and serve.
Originally Submitted
8/21/2012
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