Chicken Bryan Carrabba's Copycat (Print Version)
# Ingredients:
01 -
2 tablespoon avocado or olive oil
02 -
1 ¼ pounds chicken breast, pounded to 1-inch thick and cut into 5 pieces
03 -
1 teaspoon salt, divided
04 -
¼ teaspoon black pepper
05 -
½ cup salted butter, divided
06 -
¼ cup sweet onion, finely diced
07 -
3 cloves garlic, finely minced
08 -
¾ cup regular sodium chicken broth
09 -
¼ cup freshly squeezed lemon juice
10 -
7 ounces julienned sun-dried tomatoes, drained
11 -
⅓ cup fresh basil, chiffonade
12 -
4 ounces goat cheese log
# Instructions:
01 -
Add oil to a large skillet over medium-high heat. Sprinkle ½ teaspoon salt and ¼ teaspoon pepper over all chicken breasts. Once oil is heated, place chicken in a single layer. Cook for 7–8 minutes, flipping halfway through until chicken is almost fully cooked and seared on both sides. Remove chicken and set aside on a plate.
02 -
Reduce heat to medium and add 2 tablespoons of butter. Once melted, add garlic and onion. Sauté for 2 minutes, or until the onion is tender.
03 -
Pour in broth and lemon juice. Whisk well to deglaze the pan and scrape up any bits stuck to the bottom. Simmer over medium heat, whisking occasionally, until sauce reduces by half (about 5-7 minutes). Reduce heat to low and incorporate remaining 6 tablespoons of butter one tablespoon at a time, stirring after each addition. Mix in ½ teaspoon salt and drained sun-dried tomatoes.
04 -
Return chicken to the skillet and top each breast with equal amounts of goat cheese. Cover skillet with a lid and simmer for 4-5 minutes, until cheese has melted.
05 -
Mix basil into the sauce. Pour sauce over chicken for serving and garnish with additional fresh basil leaves.
# Notes:
01 -
Be sure to pound the chicken until it is no more than 1-inch thick for even cooking.
02 -
Use jarred julienne sun-dried tomatoes, drained before adding to the sauce.
03 -
Fresh whole lemons provide the best flavor for the sauce.
04 -
You can pound the chicken a day or two ahead of cooking.
05 -
Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
06 -
For freezing, store the cooked chicken and sauce without cheese in a freezer-safe container for up to 3 months.
07 -
Reheat in the oven or microwave until warmed through.