Tastes Just Like Carrabba's Chicken Bryan. I promise!

The other day, I mentioned my husband was giving me a hard time for photographing our dinner.

May I present to you delicious Carrabba's Chicken Bryan:

 Isn't this plate so pretty?  And you know what?  It was delicious!

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.)

Enjoy!

Tastes-Just-Like-Carrabba's Chicken Bryan

Ingredients   

• 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

Directions

1. Brush chicken on both sides with olive oil, season to taste with Kosher salt and cracked pepper.
2. 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).
3. Sautee onion and garlic in 2 Tbps butter until soft.
4. Add white wine and lemon juice, reduce heat to medium-low and simmer 10 minutes to reduce.
5. Add remaining 10 Tbsp butter, a little at a time, until it melts and mixture is emulsified.
6. Add chopped sun-dried tomatoes and basil, heat until hot (but do not overheat or sauce may break).
7. Top nearly-done chicken breasts with 2 oz each of the goat cheese until cheese warms and softens.

 

Linking up with Cooking Thursday!