I should probably start this with a disclaimer – I’ve never actually eaten at Carrabba’s. However, I saw this recipe as a “Thought You’d Never Ask” in the Orlando Sentinel, and thought it sounded amazing. The first time that I made it, it wasn’t that good. But with the changes that I made, it was right – it was amazing! It’s basically a cooked chicken breast topped with goat cheese and a sauce of sun-dried tomatoes, fresh basil, butter, garlic, onions, lemon juice and white wine.
Ingredients for Chicken Bryan à la Carrabba’s:
I used the following ingredients for this incredible dish: Chicken breasts, salt, freshly ground black pepper, butter, goat cheese, onion, garlic, lemon juice, white wine, sun-dried tomatoes, and fresh basil.
Making the Chicken Bryan à la Carrabba’s:
The first step was making the lemon/butter sauce. I started by cooking the onion and garlic in melted butter in a small sauce pan set over medium heat for about 5 minutes.
Then, I added the wine and lemon juice, and cooked the mixture over medium low heat for about 10 minutes until it reduced somewhat.
I removed the pan from the heat, and let it cool for about 5 minutes. Then, I added the butter, a piece at a time, and whisked the mixture until the butter melted and the sauce emulsified.
Finally, I added the chopped and drained sun-dried tomatoes and basil, gave the mixture a stir, and set it aside while I cooked the chicken.
Now, it was time to cook the chicken. The recipe that I was using as a guide called for grilling the chicken. Since it was hot and rainy outside, I decided to cook the chicken in a little olive oil in a skillet over medium heat. Before adding the chicken to the skillet, a sprinkled a little bit of salt and freshly ground black pepper on both sides. I cooked the chicken for about 5 minutes on the first side, and then cooked it on the other side for another 5 minutes or so, until the juices ran clear.
Next, I topped each of the chicken breasts with some goat cheese, and let the chicken cook a bit longer to melt the goat cheese. I transferred the chicken to a plate, topped it with the lemon/butter sauce, and served it with some steamed fresh broccoli, a baked potato, and a freshly made baguette. Yum!
- 2 (5 ounce) skinless and boneless chicken breasts, trimmed of all fat
- 1 Tablespoon olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 2 ounces goat cheese
- 6 Tablespoons unsalted butter divided
- 1 Tablespoon minced onion
- 1 teaspoon (1 large clove) minced garlic
- 6 Tablespoons white wine
- 1 1/2 Tablespoons fresh lemon juice
- 1/4 cup drained and chopped sun-dried tomatoes in olive oil
- 2 Tablespoons fresh basil chopped
- Season chicken on both sides with salt and pepper. Set aside.
- Sauté minced onion and garlic in 1 tablespoon butter, until onions are soft, about 5 minutes.
- Add white wine and lemon juice; simmer 10 minutes on medium-low to reduce.
- Add remaining 5 Tablespoons butter, a little at a time, until butter melts and mixture emulsifies. Add sun-dried tomatoes and basil; stir to combine. Set aside.
- Add about 1 tablespoon olive oil to skillet over medium heat. Add chicken; cook on one side about 5 minutes. Turn over and cook on other side for about 5 minutes, or until juices run clear.
- Top each chicken breast with 1 ounce of goat cheese; continue cooking until goat cheese starts to melt.
- Top with lemon/butter sauce.
- Yield: 2 servings.
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