Chicken Bryan à la Carrabba’s
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.
Servings: 2 servings
- 2 (5 ounce) skinless and boneless chicken breasts, trimmed of all fat
- 1 Tablespoon olive oil
- ¼ teaspoon salt
- ⅛ 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 ½ Tablespoons fresh lemon juice
- ¼ 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.
Calories: 636kcal | Carbohydrates: 5g | Protein: 30g | Fat: 51g | Saturated Fat: 27g | Cholesterol: 175mg | Sodium: 569mg | Potassium: 665mg | Vitamin A: 1660IU | Vitamin C: 19.7mg | Calcium: 62mg | Iron: 1.4mg