Chicken Bryan

Last week my husband and I planned to have our own valentines day on the 13th, so that it didn’t interfere with our sons 3rd birthday on the 14th, and it actually worked out better- because we could line up a babysitter easier, and we knew the cinema and restaurants wouldn’t be as busy. We were going to see the VOW [just because my husband loves every movie with Channing Tatum in it] and go to dinner, but at last minute he got called in to do some work, and it never happened! [Things just never go according to plan these days] but it’s OK. because luckily I had a plan B.

The other day I found a Carrabba’s cookbook, and it had the recipe for Chicken Bryan in it which is one of my husband’s favourites– so I decided to make up a nice meal for us after the kids went to bed. Carrabba’s is my all time favourite restaurant and we used to go every opportunity we got when we lived close to one in Utah- but now there’s not one close by, I guess making it is the next best thing. I am actually GLAD that our plans didnt work out, and that I got to make it- because it was so utterly and totally divine, i’m pretty sure I could live off this for the rest of my life and be totally content. Here’s the recipe if you want to make it too. And you should, because it’s AMAZING!!!

4 chicken breasts
[Grill Seasoning] 1/4 cup kosher salt
2 Tbsp black pepper
1 1/2 tsp granulated garlic
1 1/2 tsp granulated onion
1 1/2 tsp dry oregano/Italian seasoning
1/4 tsp crushed hot red pepper (ceyene)
[Lemon Butter sauce] 1 1/2 sticks cold, unsalted butter, cut into 1/2 inch pieces
2 Tbsp finely chopped yellow onion
2 minced garlic cloves
1/2 cup dry white wine
3 Tbsp fresh lemon juice
kosher salt and black pepper

3 Tbsp olive oil
4 ounces goat cheese
4 sundried tomatoes, packed in oil, drained and cut into strips
1 Tbsp chopped fresh basil, plus more for garnish

Mix the ingredients for the grill seasoning in a small bowl.

Season the chicken breasts with the grill seasoning on both sides
Make the lemon butter sauce: melt 1 Tbsp butter in a high-sided skillet. Add the onion and garlic and cook, stirring often until the onion is translucent but not browned, about 3 minutes.

Add the wine and lemon juice and bring to a boil over high heat. Cook until the liquid is reduced to 2 Tbsp [about 3 minutes]. Reduce the heat to its lowest setting. A few pieces at a time, whisk in the butter, letting it melt before adding more. [Be sure that the butter is softening to an emulsified sauce and not melting]. It should take about 3 minutes for all the butter to melt, and to “build” the sauce. Season with salt and pepper and remove from the heat.

In a skillet, heat the olive oil over medium-high heat, then add the chicken. Cook 5-10 minutes per side until nicely browned and no longer pink inside.
When it’s done, top with slices of fresh goat cheese, and cover with a lid for about 5 minutes to let it melt slightly into the chicken

Chop the basil and sun dried tomatoes
Then add them to the lemon butter sauce. Re-heat the sauce over low heat, stirring. Plate the chicken, and top with the lemon butter sauce. Garnish with torn, fresh basil.
I served it with Carrabba’s fettucine alfredo- and it was SO delicious. I kept the seasoning mix, so that next time I make it, I will have one less step, and it will be even quicker and easier to make.

P.S. My hubby had the most beautiful bouquet of red roses delivered which made the perfect centerpiece for our Valentines dinner. Plan B. Was a good plan!!
cb139cb002cb3289cb2Happy valentines day everyone!! And happy eating!

Love, Sarah