Chicken Bryan

This is my favorite dish at Carrabbas - and they just happened to send the recipe in the mail a few weeks ago. Why? I don't know, but I will not ask questions - rather tuck it away in my recipe files for future dinner parties. :) Enjoy!

Chicken Bryan

4 Chicken Breasts
salt & pepper
olive oil
2 oz. goat cheese (sliced from a log works best)
Lemon Butter Sauce (below)
10-12 pieces of sundried tomatoes
1 T. chopped Basil


Season chicken on both sides with salt and pepper. Dab with olive oil. Grill chicken until cooked to a minimum internal temperature of 165 degrees. Then place one slice of goat cheese on top of chicken and continue to cook until warm. Place lemon butter sauce ina saute pan over medium-low heat and add sundried tomatoes and basil. Heat gently until hot but do not overheat or sauce will break. When goat cheese is warm, place chicken on warmed plate and spoon sauce over top.

Lemon Butter Sauce

1 t. butter
2 t. finely chopped garlic
2 t. finely chopped yellow onion
2 T. white wine
2 T lemon juice
kosher salt
pinch of white pepper
1 stick (1/4lb) cold unsalted butter cut into small cubes

Place butter, garlic and onion in a pot over medium-high heat and sate until garlic and onion are soft and transparent. Do not let garlic and onion burn. Add white wine, lemon juice, kosher salt and white pepper, bring to a boil, then set heat to medium and let it reduce. After liquids have reduced and you have abut 1/4 of what you started with, reduce heat to low and gradually add cold butter, beating with wire whisk to allow butter to blend and melt to a creamy sauce.