Chicken Bryan

One of my favorite meals is the Chicken Bryan at Carrabba's Italian Grill. I found a recipe for it online and have made it a few times. But it does take more time than I care to commit to on a weeknight. So I thought I'd experiment with speeding it up.

1 Tbls. Minced Garlic
1 Tbls. Minced Yellow Onion
1 Tbls. Extra Virgin Olive Oil
2  pats Butter
1⁄2 cup Dry White Wine
1⁄4 cup Fresh Lemon Juice
1 Tbls. sun dried tomato spread or 1 1/2 c. chopped sun dried tomatoes
Fresh Basil for garnish
1⁄2 tsp. Kosher Salt
1⁄2 tsp. White Pepper
6 chicken cutlets
1⁄2 tsp. Salt
1⁄2 tsp. Black Pepper
Goat cheese crumbles


The original recipe calls for 2/3 cups of sliced cold butter. That's a lot of butter. And you are to add it one pat at a time as each previous pat melts. So.....I used EVOO to sauté the minced onions and garlic. Once they were soft I added the 2 pats of butter and the white wine. Added the lemon juice and let this simmer until it reduced a bit and then added the sun dried tomato paste. It thickened the sauce nicely. Seasoned with salt and pepper to taste. 


While the sauce simmered I grilled the chicken cutlets on a grill pan.  Once they finished cooking, I added the chicken to the sauce, spooned sauce on each piece of chicken to coat it.  I plated the chicken with the goat cheese crumbles on top and some freshly chopped basil. 


It took about 30 minutes (and that was only because of several stopping points to pay attention to Willa as needed) and tasted great. The only thing missing was the "wood grill" taste. But I didn't miss it. Tangy sun dried tomatoes and creamy goat cheese can't be beat.