Historic foods are my passion, but I can get equally excited about something as good as Carrabas’ Chicken Bryan.  Recently on an outing with my sons and daughters-in-law we enjoyed this dish so much I had to have the recipe.  It is not difficult to make and the contrast between the sun-dried tomato and warm goat cheese is simply amazing. 

1 Tablespoon minced onion, 1 Tablespoon minced garlic, 2 Tablespoons butter (no substitutes), 1/2 cup dry white wine, 1/4 cup freshly squeezed lemon juice, 2/3 cup cold butter sliced, 1 1/2 cup chopped sun-dried tomatoes, 1/4 cup chopped fresh basil, 1/2 teaspoon kosher salt (I always use Kosher salt), 1/2 teaspoon pepper, 6 boneless, skinless chicken breasts, extra virgin olive oil to brush on the chicken breasts, 1/2 teaspoon salt, 1/2 teaspoon pepper, 8 oz. goat cheese at room temperature.

You can pound the chicken breasts with a flat mallet so that they are all about the same thickness.  Brush the chicken breasts with olive oil and sprinkle with the salt and pepper.  Grill until done.

Saute the onion and garlic in 2 tablespoons of butter in a large skillet over medium  heat.

Stir in the wine and lemon juice; increase the heat to medium high and reduce by half.

Reduce to low heat and stir in the cold butter, a slice at a time. 

Stir in the chopped sun-dried tomatoes, basil, kosher salt, and the remaining pepper.  Remove from heat and set aside.

Place one chicken breast on each plate, and top with the sauce.

Get prepared for an explosion of flavor in your mouth.  This one is right on the money.  Hey – some day it will be a historic recipe, and when it is I’ll make it again! 

Blissful meals yall,

The Historic Foodie, Victoria Rumble

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