Prep 10 mins
Cook 20 mins
My hometown newspaper (The Orlando Sentinel) finally published this, my favorite chicken dish ever, in their "Thought you'd never ask" column. There are copycats on Zaar, but this is the actual recipe, as given by Carrabba's. Not for the dieter, but a divine dish perfect for company and easy to throw together!
- 2 boneless skinless chicken breasts
- kosher salt, to taste
- fresh ground pepper, to taste
- olive oil
- 4 ounces goat cheese
- 6 sun-dried tomatoes, chopped
- 2 -4 tablespoons fresh basil, chopped
- 4 teaspoons onions, minced
- 4 teaspoons garlic, minced
- 8 tablespoons butter, divided
- 6 tablespoons white wine
- 1⁄2 cup fresh lemon juice (about 1 large lemon's worth)
- Brush chicken on both sides with olive oil, season to taste with Kosher salt and cracked pepper.
- Grill chicken until done (internal temp of 165F) - prepare lemon butter sauce while chicken is grilling.
- Sautee onion and garlic in 2 Tbps butter until soft and fragrant.
- Add white wine and lemon juice, reduce heat to medium-low and simmer 10 minutes to reduce.
- Add remaining 6 Tbsp butter, a little at a time, until it melts and mixture is emulsified.
- Add chopped sun-dried tomatoes and basil, heat until hot (but do not overheat or sauce may break).
- Top nearly-done chicken breasts with 2 oz each of the goat cheese until cheese warms and softens.
- To serve, spoon lemon butter sauce over chicken breasts.
- Enjoy! I serve this dish with pasta tossed in butter or olive oil (the delicious lemon butter sauce will perfect it), garlic mashed potatoes and a green salad -- yummmm!
IMPORTANT NOTE!!! Although this recipe seemed very close to the original dish, I BELIEVE THAT THE SUBMITTER SWITCHED THE MEASUREMENTS FOR THE LEMON JUICE AND THE WHITE WINE!!! 1/2 LEMON JUICE IS WAAAAAAAAY TOO MUCH! VERY SOUR. I THINK IT SHOULD BE 6 TBS LEMON JUICE (WHICH IS ABOUT 1 LEMON'S WORTH) AND 1/2 CUP WHITE WINE. If this change is made, I'm sure it would be delicious!
This is an excellent recipe, but I read the reviews ahead of time to notice that it is better to add 1/2 cup wine and only 6 tbs lemon. I didn't measure the lemon juice, I just used one lemon. I also made 8 servings with only 4 oz goat cheese. I bought hand-trimmed thin chicken cutlets from Wegman's and was able to use the same recipe for 2 servings. The goat cheese came in a 4 oz log, so it was easy to slice a 1/2 ounce of cheese on each breast. I placed 2 spoonfuls of sauce on each breast and it was DELICIOUS! See my pictures!
Following other reviews, I substituted chicken broth for most of the butter and then used a little cornstarch slurry to slightly thicken the sauce at the end. We enjoyed this very much and will make it again.