2 lbs. chicken breasts (free range)
1 lemon, sliced
6 cloves of garlic, minced
2 c. mushrooms
2 c. sun dried tomatoes
1/2 c. goat cheese
1 Tbsp. basil
1/2 Tbsp. sea salt
1/2 c. raw butter
4 Tbsp. grapeseed oil
Heat grapeseed oil in a large skillet. Add chicken and minced garlic and cook on medium heat for 8 min. Add butter and lemon. Flip chicken. After 5 minutes, add mushrooms, sun dried tomatoes, basil and sea salt. Top with goat cheese and cover pan for 2 min. Serve with sauteed mixed vegetables.
