Chicken Bryan à la Carrabba’s

• Gluten free

• Meat

  • 2 (5 ounce skinless and boneless chicken breasts, skinless and boneless

• Produce

  • 2 tbsp Basil, fresh
  • 1 tsp Garlic
  • 1 tbsp Onion

• Condiments

  • 1 1/2 tbsp Lemon juice, fresh

• Baking & Spices

  • 1/8 tsp Black pepper, freshly ground
  • 1/4 tsp Salt

• Oils & Vinegars

  • 1 tbsp Olive oil
  • 1/4 cup Sun dried tomatoes in olive oil

• Dairy

  • 6 tbsp Butter, unsalted
  • 2 oz Goat cheese

• Beer, Wine & Liquor

  • 6 tbsp White wine

Found on pudgefactor.com

Description

Ingredients

• 2 (5 ounce) skinless and boneless chicken breasts, trimmed of all fat
• 1 Tablespoon olive oil
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 2 ounces goat cheese
• 6 Tablespoons unsalted butter, divided
• 1 Tablespoon minced onion
• 1 teaspoon (1 large clove) minced garlic
• 6 Tablespoons white wine
• 1-1/2 Tablespoons fresh lemon juice
• 1/4 cup drained and chopped sun-dried tomatoes in olive oil
• 2 Tablespoons fresh basil, chopped

Directions

• Season chicken on both sides with salt and pepper. Set aside.
• Sauté minced onion and garlic in 1 tablespoon butter, until onions are soft, about 5 minutes.
• Add white wine and lemon juice; simmer 10 minutes on medium-low to reduce.
• Add remaining 5 Tablespoons butter, a little at a time, until butter melts and mixture emulsifies. Add sun-dried tomatoes and basil; stir to combine. Set aside.
• Add about 1 tablespoon olive oil to skillet over medium heat. Add chicken; cook on one side about 5 minutes. Turn over and cook on other side for about 5 minutes, or until juices run clear.
• Top each chicken breast with 1 ounce of goat cheese; continue cooking until goat cheese starts to melt.
• Top with lemon/butter sauce.
• Yield: 2 servings.