Carrabba's Chicken Bryan
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Serves/Makes: 6
Ready in: < 30 minutes
- 1 tablespoon minced garlic
- 1 tablespoon minced yellow onion
- 2 tablespoons butter
- 1/2 cup dry white wine
- 1/4 cup fresh lemon juice
- 2/3 cup cold butter, sliced
- 1 1/2 cup chopped sun-dried tomatoes
- 1/4 cup chopped fresh basil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon white pepper
- 6 boneless, skinless chicken breast halves
- extra virgin olive oil (for brushing)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 8 ounces goat cheese, room temperature
Saute garlic and onion in 2 Tbsp. butter in a large skillet over medium heat until tender. Stir wine and lemon juice into skillet, increase heat to medium high, and simmer to reduce by half. Reduce heat to low and stir in cold butter, one slice at a time. Stir in tomatoes, basil, kosher salt, and white pepper. Remove from heat and set aside. Brush chicken breasts with olive oil. Sprinkle with salt and black pepper. Grill chicken over hot coals for 15-20 minutes or until cooked through. Just before chicken is done, place equal amounts of cheese on each chicken breast. Spoon prepared sun-dried tomato sauce over chicken.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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