Carrabbas Chicken Bryan is one of my favorite chicken dishes that you can find in a restaurant. I love the chicken drenched in a lemon-basil wine sauce with a piece of tangy goat cheese on top. I love to order this dish with mashed potatoes because to miss any of this sauce is well something that is almost criminal.
Carrabbas Chicken Bryan
You don’t have to go out to dinner to have something that tastes this incredible; you can make this dish at home. While this recipe may take an extra step or two, I think you will find that it will be well worth the extra step or to make this your dinner extra special. But in no time you will have a delicious meal.
What is not to love about Carrabbas? They are one of the few restaurants that have an open kitchen. The open kitchen experience helps you see how the food is cooked, and you get to smell the food and watch your meal being prepared. This makes Carrabba’s one of my favorite places to go for dinner.
You might wonder what makes the Chicken Bryan so flavorful? This recipe combines many layers of flavors. One of the most notable characteristics is goat cheese. The whole dish is accentuated with goat cheese. Fresh basil and sun-dried tomatoes slices give the dish a wonderful new flavor.
Best of all you can put this chicken recipe together in about 30 minutes. While you have the chicken cooking you may want to roast some vegetables in the oven, or perhaps some tasty mashed potatoes would go well with this recipe.
Love Carrabbas? Check out these Carrabbas Copycat Recipes
Carrabbas Chicken Bryan
You can make Carrabbas Chicken Bryan at home.
- 1 1/2 pounds chicken breasts 4 portions
- 1/2 teaspoons salt
- 1/4 teaspoon black pepper
- 2 tablepoons olive oil
- 8 ounces goat cheese
- 8 tablespoons butter
- 3/4 cup dry white wine
- 2 tablespoons lemon juice
- 1/4 cup chopped white onions
- 2 teaspoons chopped garlic
- 2 tablespoons basil, sliced thin
- 2 tablespoons sun-dried tomatoes
Prepare chicken by wrapping in plastic wrap, and pounding out until thin. Remove chicken from plastic wrap and pat dry with a paper towel. Season chicken with salt and pepper, and brush with olive oil.
Cook chicken on a grill until it is done, it should take 3 to 4 minutes on each side. When chicken is done, place chicken on the plate, and cover lightly with plastic wrap. Slice the goat cheese into four slices and shape the cheese into disks, one for each piece of chicken.
Prepare the sauce by sauteing the onions and garlic in 2 tablespoons of butter. Cook garlic and onions until they are fragrant, and the onions are translucent. Add wine and lemon juice to pan, and cook wine until it has reduced by half, by simmering the wine gently. When the wine has been reduced by half, add 3 tablespoons of cold butter, whisk until the butter has melted completely.
Turn off the burner, and add remaining butter, whisk in. The sauce should be getting thick now. Now, pour sauce through a strainer, to strain out the onions and garlic, return the sauce to the warm pan, and stir in half of the basil, and add sun-dried tomatoes.
Plate the chicken by placing one chicken breast onto a plate, place the goat cheese on the chicken, and then spoon sauce over the chicken. Top each chicken breast with the remaining basil.