Question:Chicken Bryan (Like Carrabba's)

[kencyn98]

Chicken Bryan (Like Carrabba's)

How can Carrabba's possibly make this each time they have an order for it? Is there a way to make the sauce ahead of time and reheat it? I want to try to make this for a large dinner party, but I know I would have to be able to find a way to do it ahead of time. Any suggestions?

Thanks.

[duonyte]

Understand, this is a copycat recipe and not necessarily the recipe that Carrabba's uses. I don't see why you could not make the quantity of sauce you need ahead of time, let cool and refrigerate. You'd reheat it prior to serving. Might need to thin it a bit, but I think it should be doable. You might want to make a single batch of the sauce and cool and refrigerate it to see how it looks. I'd do that and not risk it not having it come out right for the dinner party.

[Shawn C]

if you make ahead of time do not put the basil and the dried tomatoes in until you reheat. you want the fresh basil still crisp and bright. cooking to much will make it wilt and by cooking sundried tomatoes to much you may turn your sauce a pinkish color.

if you want to thin it I have had great success using some chicken broth so that we arent eating so much butter and of course it stretches the sauce.

also a great side dish to this is roasted garlic mashed potatoes (I add a dash of cayene to kick it up some)

in the past we soak the wood chips in water for about 30 minutes and once you have turned the breasts on the grill (we use charcoal for this dish) add your drained wood chips to the charcoal and close for the remainder time- this will add a great wood smoked flavor. we got our wood chips at Bass Pro- but I think home depot and Lowes stores carry wood chips. using something like cherry, pecan chips will givee you a great flavor

[kencyn98]

Thanks for the replies, and great ideas. I will try a small batch first to see how it reheats, and wood chips in the grill will make it even closer to Carrabbas.

Thanks again!!