A delightful grilled chicken dish topped with a rich and flavorful sun-dried tomato and basil sauce.
Heat a skillet over medium heat and sauté the garlic and onion in butter until softened.
Ensure the garlic doesn't burn as it can turn bitter.
Add the white wine and lemon juice to the skillet, increase the heat, and let it simmer until reduced by half.
Stir occasionally to prevent sticking.
Lower the heat and stir in the remaining butter until the sauce is smooth.
Add the butter gradually to create a creamy texture.
Mix in the sun-dried tomatoes, basil, kosher salt, and white pepper. Remove from heat and set aside.
Taste and adjust seasoning as needed.
Brush the chicken breasts with olive oil and season with salt and black pepper.
Let the chicken sit for a few minutes to absorb the seasoning.
Grill the chicken over medium-high heat for 6-7 minutes per side, or until fully cooked.
Use a meat thermometer to ensure the internal temperature reaches 165°F.
Serve the grilled chicken topped with the prepared sun-dried tomato basil sauce.
Garnish with extra fresh basil for a vibrant presentation.
Continue in our app for the best experience
