Friday, September 3, 2010

Chicken Bryan-Carrabba's Recipe

Prep Time: 10 mins
Total Time: 30 mins

This meal is delicious! Very fancy looking when prepared and other meats can be substituted for the chicken. The first time I had this was with pork chops and it was amazing then as well. 


Servings: 2

2 boneless skinless chicken breasts
Kosher salt, to taste
Fresh ground pepper, to taste
Olive Oil
4 ounces goat cheese
6 sun-dried tomatoes, chopped
2-4 tablespoons fresh basil, chopped
4 teaspoons onions, minced
8 tablespoons butter, divided
6 tablespoons white wine
1/2 cup fresh lemon juice (about 1 large lemon's worth)


  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.
  3. Saute onion and garlic in 2 Tbps butter until soft and fragrant.
  4. Add white wine and lemon juice, reduce heat to medium-low and simmer 10 minutes to reduce.
  5. Add remaining 6 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.
  8. To serve, spoon lemon butter sauce over chicken breasts.
  9. Enjoy! I serve this dish with pasta tossed in butter or olive oil (the delicious lemon butter sauce will perfect it), garlic mashed potatoes and a green salad -- yummmm!
One tip I saw on the original link was to substitute white wine for the second half of the butter to help make it a bit healthier. It will save lots of calories. I have not tried this substitute as I haven't yet made this dish myself but I'm sure I'll give it a shot when I make it.

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