Source: dLife

Sauteed chicken breasts topped with a thick lemon and goat cheese sauce.

Servings

4 boneless skinless chicken breasts , pounded to 1/4 inch thick
1 tbsp olive oil
2 medium garlic cloves , peeled and cut in half lengthwise
1 tsp kosher salt (optional)
1 pinch black pepper
1 cup low sodium chicken broth
2 tsp fresh thyme
1 tsp grated lemon rind
4 oz goat cheese

1 To pound chicken, place breasts between 2 layers of plastic wrap. Use meat mallet or heavy rolling pin to pound until they are 1/4 inch thick.
2 Peel and cut garlic cloves.
3 Pour oil into large saute pan. Sauté garlic in oil over medium-high heat until the garlic is golden.
4 Place chicken in pan. Cook 3 to 5 minutes per side.
5 Add broth, salt, pepper, thyme, and lemon zest to pan. Stir.
6 Cover pan. Lower heat to medium-low. Simmer for 3 minutes or until chicken is fully cooked.
7 Using slotted spoon, remove chicken to serving platter. Cover and set aside in warm place.
8 Raise heat to high. Boil liquid until it becomes thick, stirring occasionally, about 3 to 5 minutes.
9 Lower heat to medium. Stir in goat cheese and cook until melted.
10 Spoon sauce over chicken. Serve.

Any soft cheese can be substituted for a different flavor.