May I present to you delicious Carrabba's Chicken Bryan:
Whenever we go to Carrabba's, I always get the Chicken Bryan. Always. Every single time.
I was excited when I found this recipe at Food.com that claimed to be the original recipe and not just a copy cat version.
I made it once as written on Food.com and then I made it again adjusting the wine and lemon juice and it is just perfect!
I served it with the Pioneer Woman's Crashed Potatoes (which we love and I make all the time!) and sauteed green beans.
Sorry the photos aren't any better but I was in a hurry to eat up this goodness. (Plus, I added the cheese first, then the sauce. Next time, I will add the sauce first then the cheese.)
Tastes-Just-Like-Carrabba's Chicken Bryan
- 3 boneless skinless chicken breasts
- 1 1/2 to taste kosher salt, to taste
- 1 1/2 to taste fresh ground pepper, to taste
- 1 1/2 to taste olive oil
- 6 ounces goat cheese, divided into 2 ounce slices
- 9 sun-dried tomatoes, chopped (I used about 3/4 bottle of sun-dried tomatoes in liquid)
- 3 -6 tablespoons fresh basil, chopped
- 1 medium onion, minced
- 6 cloves garlic, minced
- 12 tablespoons butter, divided
- 1 1/4 cup white wine
- 1/2 cup fresh lemon juice
- Brush chicken on both sides with olive oil, season to taste with Kosher salt and cracked pepper.
- Grill chicken until done (internal temp of 165F) - prepare lemon butter sauce while chicken is grilling. (I just sauteed mine in a pan with olive oil).
- Sautee onion and garlic in 2 Tbps butter until soft.
- Add white wine and lemon juice, reduce heat to medium-low and simmer 10 minutes to reduce.
- Add remaining 10 Tbsp butter, a little at a time, until it melts and mixture is emulsified.
- Add chopped sun-dried tomatoes and basil, heat until hot (but do not overheat or sauce may break).
- Top nearly-done chicken breasts with 2 oz each of the goat cheese until cheese warms and softens.
Linking up with Cooking Thursday!