12tablespoonscold unsalted buttercut into 1/2-inch cubes
2tablespoonsyellow onionpeeled & diced
2clovesgarlicminced
⅓cupdry white wine
3tablespoonsfresh lemon juice
Salt & pepperto taste
Instructions
Grill Baste
Melt the butter over medium heat in a medium saucepan. Add the onion and cook until softened, about 3 minutes. Add the garlic and cook for another 2 minutes. Sprinkle the flour over onions and garlic and stir to combine and cook for 2 minutes.
Whisk in the olive oil, vinegar, lemon juice, mustard, and sugar. Bring to a boil, then reduce the heat to medium-low. Add the parsley and cook for 5 minutes. Remove from the heat and set aside. Be sure to whisk before you use, as the baste will start to separate.
Lemon Butter Sauce
Place a non-stick skillet over medium heat. Add 1 tablespoon of butter. Once the butter melts, add the onion and garlic, and cook until the onion is translucent, about 3 minutes. Add the wine and lemon juice and bring to a boil over high heat. Continue to cook until the liquid is reduced to about ¼ cup, about 3-5 minutes.
Reduce the heat to low. Add 3 tablespoons of butter at a time - whisking the butter until it is completely melted before adding another 3 tablespoons. (This will make sure it emulsifies into the sauce.) Season the sauce with salt and pepper, then remove from heat.
Keep sauce warm over low heat, stirring often, while preparing the recipe of this recipe. (Use immediately or store the sauce for up to 2 hours at room temperature.)
Chicken Bryan
Preheat your grill to medium-high heat.
Cut each chicken breast into halves (like a book), making 8 thin-cut chicken breast pieces. Season chicken all over with the grill seasoning.
Then right before you lay the chicken on the grill, brush the chicken breasts with 3 tablespoons of the grill baste. Add the chicken to the hot grill, close the lid, and cook for 5 minutes.
Flip the chicken and cook for another 5 minutes, or until the chicken is browned, firm to the touch, and cooked through (with an internal temperature of 165 degrees F).
During the last minute of cooking, top each chicken breast with one round of goat cheese. Close the grill lid and let the cheese melt/soften.
Transfer the chicken to a platter. Top with sun-dried tomatoes and basil, and drizzle with as much lemon butter sauce over the top as you like. Place 2 pieces of chicken on a plate along with some pasta. Serve warm.
Notes
If the lemon sauce separates remember the sauce will still taste the same, just not have the same look. It will look more like melted butt0r. Cooking the sauce on low heat is key.