Carrabbas Chicken Bryan
If you have approximately 50 minutes to spend in the kitchen, Carrabbas Chicken Bryan might be an excellent gluten free recipe to try. One serving contains 806 calories, 60g of protein, and 55g of fat. For $5.61 per serving, you get a main course that serves 4. This recipe is liked by 374 foodies and cooks. A mixture of basil, white onions, garlic, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is brought to you by Copy Kat. With a spoonacular score of 97%, this dish is excellent. Small Plates at Carrabbas, Bryan's Chocolate Lamb Chili, and Bryan Voltaggio’s One-Hour Memphis-Style Ribs are very similar to this recipe.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 40 minutes
Ingredients:
2 tablespoons basil, sliced thin
8 tablespoons of butter
4 chicken breasts
3/4 cup of dry white wine
2 teaspoons chopped garlic
8 ounces of goat cheese
2 tablespoons lemon juice
olive oil
pepper
salt
2 tablespoons sun dried tomatoes
1/4 cup chopped white onions
Equipment:
plastic wrap
grill
sieve
whisk
frying pan
Cooking instruction summary:
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 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 in half, add 3 tablespoons of cold butter, whisk until the butter has melted completely. Turn off 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.
Step by step:
1. Prepare chicken by wrapping in plastic wrap, and pounding out until thin.
2. 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 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.
3. 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 in half, add 3 tablespoons of cold butter, whisk until the butter has melted completely. Turn off 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.
Nutrition Information:
