INGREDIENTS
1 1/2 tsp
Carrabba’s Grill Seasoning
4
boneless & skinless chicken breast halves
4 oz
goat cheese log (cut into 8 – ¼ inch rounds)
4
sun dried tomatoes packed in oil (cut into ¼ wide strips)
1 tbsp
freshly chopped basil
2 tbsp
butter
1/2 cup
yellow onion (finely chopped)
4
garlic cloves (chopped)
1 tbsp
flour
1/2 cup
extra virgin olive oil
1/4 cup
red wine vinegar
2 tbsp
fresh lemon juice
1 tbsp
Dijon mustard
1 1/2 tbsp
sugar
2 tbsp
finely chopped fresh italian flat-leaf parsley
12 tbsp
cold unsalted butter (cut into 1/2-inch cubes)
2 tbsp
yellow onion (finely chopped)
2
garlic cloves (minced)
1/3 cup
dry white wine
3 tbsp
fresh lemon juice
salt & pepper (to taste)