Servings: 4

2 tablespoons olive oil 2 tablespoons olive oil
4 (5-ounce) boneless, skinless chicken cutlets 4 (5-ounce) boneless, skinless chicken cutlets
1/2 teaspoon kosher salt ½ teaspoon kosher salt
1/2 teaspoon black pepper ½ teaspoon black pepper
2 tablespoons unsalted butter 2 tablespoons unsalted butter
5 medium garlic cloves, finely chopped (about 5 teaspoons) 5 medium garlic cloves, finely chopped (about 5 teaspoons)
1/2 cup dry white wine ½ cup dry white wine
3/4 cup chicken broth ¾ cup chicken broth
1/4 cup sun-dried tomatoes (from 1 [7-ounce] jar), chopped ¼ cup sun-dried tomatoes (from 1 [7-ounce] jar), chopped
1/2 cup heavy cream ½ cup heavy cream
2 tablespoons crushed Calabrian chili peppers in oil, drained (from 1 [10-ounce] jar) 2 tablespoons crushed Calabrian chili peppers in oil, drained (from 1 [10-ounce] jar)
1 ounce freshly grated Parmigiano-Reggiano cheese (1/4 cup) 1 ounce freshly grated Parmigiano-Reggiano cheese (¼ cup)
1 (4-ounce) log goat cheese, sliced into 4 even medallions 1 (4-ounce) log goat cheese, sliced into 4 even medallions
Basil leaves, for garnish Basil leaves, for garnish
Lemon wedges, for serving Lemon wedges, for serving

Heat oil in a large stainless steel or cast-iron skillet over high heat. Season chicken cutlets evenly with salt and pepper. Place in skillet; cook, undisturbed, until golden brown on first side, 3 to 4 minutes. Flip chicken and continue to cook for 1 minute. Transfer to a large plate (chicken will not be cooked through).
Preheat oven to broil with oven rack in upper third position. Pour off and discard oil from skillet; wipe skillet dry. Place over low heat, and add butter and garlic. Cook, stirring often, until butter is melted and bubbling, and garlic is fragrant, about 2 minutes. Increase heat to medium-high. Add wine; cook, stirring occasionally and scraping up any browned bits on bottom of skillet, until wine has reduced slightly, 2 to 3 minutes. Add broth and sundried tomatoes; cook, stirring occasionally, until tomatoes have softened and liquid has thickened slightly (a spoon should leave a streak through liquid in skillet), about 3 minutes. Reduce heat to low; add cream and Calabrian chilis. Cook, whisking vigorously and constantly, until slightly thickened and creamy, about 2 minutes. Remove from heat; add Parmigiano-Reggiano; stir until incorporated.
Nestle reserved chicken into sauce in skillet; spoon some of sauce over chicken. Place goat cheese medallions on top of each chicken cutlet. Broil until cheese has started to brown in spots, sauce is bubbling, and chicken is cooked through, about 5 minutes. Remove from oven, and gently stir sauce around chicken. Garnish with basil leaves. Serve immediately with lemon wedges.