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Lemon Basil Chicken with Goat Cheese

Recipe Inspired by Bonefish Grill Lily's Chicken

This recipe is my son's recipe that was inspired by a dish at Bonefish Grill named Lily's Chicken. This is a very healthy rendition of the recipe yet packed with great flavor. This is one of our favorite recipes loved by the entire family.

Ingredients:

• Chicken Cutlets:
• 2 large chicken breasts (or 4 small), boneless, skinless (this will make 4 cutlets)

• 1 tsp kosher salt
• 1/2 tsp pepper, freshly ground
• 2 tbs olive oil, extra virgin
• 
  Finishing Sauce:
  
• 1/2 cup dry white wine or dry sherry
• 1/2 cup chicken broth
• 4 tsp garlic, minced (about 4 cloves)
• 3 tbs lemon juice, freshly squeezed
• 1 tsp flour or cornstarch
• 1 tsp lemon zest
• 1 tbs chopped fresh basil leaves
  
  Sautéed Spinach:
  4 cups fresh spinach, stems removed
• 1 tbs olive oil
• 1 tsp garlic, minced (about 1 garlic clove)
• 
  4 oz goat cheese (log), sliced into 4 pieces

Directions:

Prepare Chicken Cutlets:

1. Prepare your chicken breasts by first cutting each breast in half equally. You will now have 4 chicken cutlets. Skip this step if using 4 small chicken breasts.
2. Gently pound each chicken cutlet between two sheets of plastic wrap until 1/4" even thickness...or you can pound the chicken individually in a large plastic baggie for convenience.
3. Season each chicken breast with salt and pepper.
4. Heat olive oil in a large sauté pan on medium-high until it is heated.
5. Sauté the cutlets in the pan for about 3-4 minutes until golden in color.
6. Turn cutlets over and cook the other side for 3-4 minutes until golden in color and chicken is cooked all the way through.
7. Remove chicken cutlets from pan and tent with foil to keep warm. Or you can place in oven on a warm temperature such as 200 degrees.

Prepare Finishing Sauce:

1. Add 4 tsp minced garlic to the sauté pan along with lemon juice and lemon zest. Cook until fragrant.
2. Add wine and broth and simmer uncovered for about 10 minutes until reduced.
3. Whisk in 1 tsp flour. Add basil and simmer until the sauce starts to thicken.
4. While the sauce is simmering, in a separate sauté pan, heat 1 tbs olive oil. Add 1 tsp garlic and sauté for 1 minute (don't allow it to brown). Add spinach and heat until spinach is wilted.
5. Top each chicken breast off with the sautéed spinach and then a slice of goat cheese.
6. Pour the sauce over the chicken that has been topped with spinach and goat cheese.
7. Serve immediately.

Comments:

- Bonefish Grill's recipe includes sauted artichoke hearts. This is also delicious served with this chicken.

- I have made this many times without basil and it is still very good.

- I use Pinot Grigio for the white wine.

- If you don't want to use wine, replace it's measurement with chicken broth.

Tips:

- Press down and roll the lemon on your counter before you squeeze or juice it. This will soften the lemon and releases the juices easier.

- To slice the goat cheese, use dental floss for nice clean cuts. Try it, it works great!

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