Preheat Oven to 375°F (190°C) 

• Season the chicken breasts with salt and pepper. 
  
• In an ovenproof skillet, heat the butter and olive oil over medium-high heat. Add the chicken, outside-side down, and sear until golden brown.
  
• Flip the chicken, top with 4 ounces of the goat cheese cut into medallions,
  
• Transfer the skillet to the oven. Cook for about 8 minutes, until the internal temperature reaches 155°F (68°C) depending on their size around 10 minutes.  
• While the chicken is baking, prepare the sauce. In a separate pan, sauté the shallots in butter for a few minutes until translucent.
  
• Add the Sun-dried Tomatoes and garlic and cook for another minute,
  
• When the garlic becomes fragrant, pour in the lemon juice and white wine and reduce until nearly evaporated.
  
• Stir in the chicken stock and let it simmer.  Add a few pieces of basil leaves and lemon zest.  
  
• Once the chicken is done, remove it from the oven and let it rest. 
• In the saucepan, add 1- or 2-ounces goat and parmesan cheese and adjust the consistency with additional stock if necessary. Toss the cooked fettuccine in the sauce until well coated.
  
• Garnish with fresh basil leaves and a sprinkle of black pepper. Serve immediately.