Carrabba’s Chicken Bryan Recipe

I’ve had this recipe for a while now and my husband makes it every few months and I thought I would share with you. It was printed in my local newspaper a few years ago and I saved it. This is one of our favorite recipes and since I bought some fresh goat cheese at the farmer’s market on Saturday morning and thought this would be the perfect recipe.

 

 

 

 

 

 

 

Carrabba's Chicken Bryan Recipe

Ingredients

  • 2 chicken breasts
  • 4 oz goat cheese
  • 6 sun-dried tomatoes, chopped
  • 2 – 4 tablespoons chopped basil
  • 4 teaspoons onion, minced
  • 4 teaspoons garlic, minced
  • 8 tablespoons butter, divided
  • 1/2 cup white wine
  • 6 tablespoons lemon juice
  • olive oil
  • salt, to taste
  • pepper, to taste

Instructions

    1. Coat the chicken with olive oil and season with salt and pepper
    2. Grill the chicken until cooked through and no longer pink. We actually pan-fry in olive oil and I think it tastes great.
    3. Prepare sauce in another pan while the chicken is cooking
    4. Saute onion and garlic in 2 Tablespoons butter until soft and fragrant
    5. Add white wine and lemon juice, reduce heat to medium-low and simmer 10 minutes to reduce
    6. Add remaining 6 Tablespoons butter, 1 T at a time until it melts and the mixture is emulsified
    7. Add chopped sun-dried tomatoes and basil and heat through (not too high as the sauce may break)
    8. Top almost done chicken breasts with 2 ounces of goat cheese each until cheese warms and softens
    9. To serve, spoon lemon-butter sauce over chicken breasts and goat cheese

Notes

We have small children and we find it easier to cut the chicken into bite-size pieces before cooking. It also cooks faster this way.

Nutrition Information:

Yield:

2

Serving Size:

1

Amount Per Serving: Calories: 903Total Fat: 69gSaturated Fat: 40gTrans Fat: 2gUnsaturated Fat: 25gCholesterol: 250mgSodium: 1027mgCarbohydrates: 11gFiber: 2gSugar: 4gProtein: 50g

I love this recipe! I serve it with a simple pasta topped with olive oil and basil, but we’ve also had this with mashed potatoes.

Enjoy! Let me know how it turns out for you.

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