Chicken with Goat Cheese and Sun-Dried Tomato Sauce

With my increased running mileage latetly, I have been craving salty foods more than normal. Sundried tomatoes and goat cheese are an amazing flavor combination and definitely satisfies that "salt tooth". I'd imagine that you don't have to be quite the lush that I am and could use a combo of wine and chicken stock, or just chicken stock by itself, but I'm not that good of a person and I can't guarantee it will be as good as this. Just sayin'...enjoy!

Ingredients
2 chicken breasts, pounded thin

1/4 cup GF flour (enough to dust both sides)

salt and pepper
1 TBSP olive oil
1 cup dry white wine

1 shallot, minced

2 cloves garlic, minced
2 TBSPs sun-dried tomatoes, chopped
2 oz. herbed goat cheese 
roasted yukon gold potatoes or mashed potatoes, to serve over

Preparation Instructions
Combine flour, salt and pepper. Dredge the chicken breasts through the mixture and coat on both sides. Heat skillet over medium-high heat and add oil. When oil is hot, add chicken breasts. Cook through, about 6-8 minutes per side, depending on the thickness. Set aside and keep warm.

In the same skillet, add the shallot and garlic. After a few minutes add the wine. Cook over medium-high heat until reduced by half, being sure to scrape up the browned bits from the chicken. Add the sun-dried tomatoes and heat through.

Remove skillet from heat and stir in the goat cheese. Top the chicken breasts with sauce and serve over roasted yukon gold potatoes.


ps: this is being shared over at Tasty Tuesday!