Recipe:
* 4 free range boneless, skinless chicken breasts
* Sea salt, to taste
* White pepper, to taste
* White whole wheat flour
* 1 tablespoon extra virgin olive oil
* 1/2 cup sun-dried tomatoes packed in extra virgin olive oil, thinly sliced
* 1/2 cup Italian green olives, thinly sliced
* Juice from 1/2 lemon
* 1/4 cup white wine
* 4 dollops of goat cheese
1. Season chicken breasts on both sides with salt and white pepper. Lightly dredge the chicken in the flour.
2. Heat the oil in a large cast iron skillet over medium-high heat. Add the chicken breasts and sear for 2 minutes each side.
3. Flip the chicken. Add the sundried tomatoes and olives. Cook for about 1 minute. Add the lemon juice and wine. Cook for about 1 minute.
4. Top each chicken breast with a dollop of goat cheese. Cover with a lid and cook for 1 minute. Remove lid and serve chicken warm.