2 tablespoons butter

1 tablespoon minced garlic

1 tablespoon minced yellow onion

1/2 cup dry white wine

1/4 cup fresh lemon juice

2/3 cup cold butter, sliced

1 1/2 cups chopped sun-dried tomatoes

1/4 cup chopped fresh basil

1/2 teaspoon kosher salt

1/2 teaspoon ground white pepper

6 skinless, boneless chicken breast halves

1 tablespoon extra-virgin olive oil

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1 (8-ounce) package caprino (goat’s milk) cheese

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Heat 2 tablespoons butter in a large skillet over medium heat. Add garlic and onion; sauté for 3–4 minutes until tender and fragrant.
Stir in white wine and lemon juice; increase heat to medium-high and simmer until reduced by half, about 10 minutes.
Reduce heat to low. Whisk in cold butter slices, one at a time, until fully incorporated and sauce is smooth and glossy.
Stir in sun-dried tomatoes, basil, kosher salt, and white pepper. Remove from heat and set aside.
Brush chicken breasts with olive oil and season with salt and black pepper.
Preheat a grill to medium-high heat (about 400°F) and lightly oil the grate.
Grill chicken for 15–20 minutes, turning once, until internal temperature reaches 165°F and chicken is no longer pink inside.
During the last few minutes of grilling, top each chicken breast with goat cheese to soften.
Transfer to plates and spoon the warm sun-dried tomato butter sauce over the chicken. Serve immediately.

Slowly add the cold butter one slice at a time to create a smooth emulsion—don’t rush this step.
The sauce can be made ahead and gently reheated before serving.
For variation, try using spring onions or add a splash of cream for a richer sauce.
Pairs beautifully with mashed potatoes, pasta, or grilled vegetables.