Carrabba's Chicken Bryan
by Karen Mussoline

URL Source:
Source: Orlando Sentinel
Course: Main
Cuisine: Italian
Food Group: Poultry
Serves: 2


2 boneless skinless chicken breasts
kosher salt, to taste
fresh pepper, to taste
Olive Oil
4 ounce goat cheese
6 sun-dried tomatoes, chopped
4 tablespoon(s) fresh basil, chopped
4 teaspoon(s) onions, minced
4 teaspoon(s) garlic, minced
8 tablespoon(s) butter, divided
6 tablespoon(s) white wine
1/2 cup(s) fresh lemon


1. Brush chicken on both sides with olive oil, season to taste with Kosher salt and cracked pepper.
2. Grill chicken until done (internal temp of 165F) - prepare lemon butter sauce while chicken is grilling.
3. Sautee onion and garlic in 2 Tbps butter until soft and fragrant.
4. Add white wine and lemon juice, reduce heat to medium-low and simmer 10 minutes to reduce.
5. Add remaining 6 Tbsp butter, a little at a time, until it melts and mixture is emulsified.
6. Add chopped sun-dried tomatoes and basil, heat until hot (but do not overheat or sauce may break).
7. Top nearly-done chicken breasts with 2 oz each of the goat cheese until cheese warms and softens.
8. To serve, spoon lemon butter sauce over chicken breasts.