Editors' Pick
Original Carrabba's Chicken Bryan (Not Copycat!)
"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!"
photo by Ashley Cuoco
- Ready In:
- 30mins
- Ingredients:
- 12
- Serves:
-
2
ingredients
- 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
- 1⁄2 cup white wine
- 4 tablespoons fresh lemon juice
directions
- 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!
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Reviews
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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! -
Sorry guys,I guarantee this is not the original recipe but a copycat.The original is more involved and uses a certain type of white wine and a certain kind of goat cheese.Also their is a mixture of spices that go into the chicken and chicken is baste with a special baste made with certain spices and so forth.This recipe is too simple.I was given the original recipe from a friend who was a manager there. -
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!
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Okay this is definitely a copycat, and not the original.. You'll need "Caprino" cheese, and a good pinot grigio (white crack wine). How do I know this? I live in Houston, where these restaurants started. Thank me later, also you'll need some italian seasoning on those chicken breasts, S&P isn't going to cut it. This looks it was written by someone who lives in the midwest and likes bland food.. -
This is not an original recipe for Chicken Bryan...I have been a manager at this restaurant for ten yrs..... This recipe is way off,but I'm sure your recipe tastes good...
see 52 more reviews
Tweaks
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I did as others suggested...switched the amounts of wine and lemon juice! I also marinated breasts after pounding to even thickness with olive oil and McCormicks Montreal Steak seasoning for a few hours.
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Made it again and tweaked a little more. Added the mushrooms again, as well as sliced black olives. Used shallots, and eliminated goat cheese. It's a very tart cheese which doesn't seem to pair well with lemon. I found that to be true when eating it at the restaurant, as did my dinner companions. I used fontina (which melts beautifully), parm and some spoonfuls of ricotta this time. It beautifully offset the tartness of the lemon. Still used chix cutlets, the sun dried tomatoes, garlic, wine, parsley and a little chix stock. This time I served it over Cavatelli. It was also delicious over basmati. -
Didn't add any white wine.
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I will definitely make this again. The only substitutions I made were I used coconut oil instead of butter and as previous poster commented about the lemon juice/white wine, I switched those measurements. It turned out great. A new favorite. -
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.
RECIPE SUBMITTED BY
I'm a traveling nurse, so on days that I work I don't really have time to cook, although I try to squeeze it in anyway. I really love to make dinners, desserts, etc, and I'm always trying new things. If it weren't for my picky DH, I would try almost anything! I can't complain, though, because our new routine has him doing a lot of the cooking, and recipezaar is a big help with that! I have a sweet cat named Shadow and a rambunctious Golden Retriever named Cassidy, both of whom will eat almost anything I cook... haha.
I usually only cook meals that I know my husband and I will like, so it's rare that I rate a recipe less than 4 stars after trying it. So if you wonder why I seem to only give great reviews, it's truly not because I'm just too nice to say what I really think! If I make your recipe, I have a pretty good idea that we'll love it. :) If we don't, I'll say so.
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