Friday, March 12, 2010

I got the recipe!!!


Happy Friday! We made it through the week! I have to tell you, it's been one crazy busy couple of days and I'm looking forward to the weekend.

My amazing husband fixed the trout for us and it was superb. Our recipe is a breading mixture of parmesan cheese, cornmeal and cracker crumbs with salt and pepper. Fried in a cast iron skillet and finished with a squeeze of lemon - it's absolutely delicious.

I'm absolutely giddy with excitment over this next recipe to share with you. I've been a long time fan of Carabba's - they have a dish that I've been trying to replicate for a long time. I've searched all over the internet and in those secret cookbooks and have come close - but not gotten the cigar on Chicken Bryan. It's an amazing dish that makes you look around the restaurant to make sure people can't see you licking your plate.

Carabba's generously mailed out the recipe in a recent promotion and we're having it for dinner tonight. I can't wait!

Here's the recipe for you to enjoy as well....


Chicken Bryan

4 chicken breasts
Salt and pepper
Olive oil
Goat cheese (sliced from a log works best)
Lemon butter sauce (see below)
10-12 pieces of sliced sundried tomatoes
1 T. chopped basil

Season chicken on both sides with salt and pepper. Dab with olive oil. Grill chicken until cooked to 165 degrees. Place one slice of goat cheese on top of chicken and continue to cook until warm. Place lemon butter sauce in a sauté 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 warm plate ad 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 pepper
1 stick cold unsalted butter cut into small cubes

Place butter, garlic and onion in a pot over medium-high heat and sauté until garlic and onion are soft and transparent. Do not let garlic and onion burn. Add white wine, lemon juice, kosher salt and pepper. Bring to a boil, then set heat to medium and let it reduce. After liquids have reduced and you have about ¼ of what you started with, reduce heat to low and gradually add cold butter, beating with a wire whisk to allow butter to blend and melt to a cream sauce.

Enjoy your weekend everyone!

2 comments:

  1. Oooh. Stop it. I love Chicken Bryan! Thanks for sharing this. And I'm enjoying your blog in general. I really am a middlin' cook, but it's nice to read about someone who enjoys it and can do it. Cooking is just a necessary evil in my life.

    ReplyDelete
  2. Thanks Shelley - just think, goat cheese days will return shortly. The soft and unpastuerized cheese sacrifice is worth it. :) Thanks for commenting - I'm glad people actually read this.

    ReplyDelete