Carrabbas Cookbook Recipes Recipe For Chicken

ORIGINAL CARRABBA'S CHICKEN BRYAN (NOT COPYCAT!)

Steps:

• 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!

CARRABBA'S CHAMPAGNE CHICKEN

Steps:

• Whisk together the flour, salt, pepper, and grated Parmesan.
• Rinse the chicken pieces in water. Dredge them thoroughly in the flour mixture, until well coated.
• Heat olive oil and 2 tablespoons of the butter in a large skillet on medium high heat.
• Add half of the chicken pieces, do not crowd the pan.
• Brown well on each side, about 3 minutes per side. Remove the chicken from the pan and reserve to a plate. Cook the other breasts in the same manner, remove from pan. Cover with aluminum foil and keep warm in the oven while you prepare the sauce.
• Add the champagne and mushrooms to the pan.
• Use a spatula to scrape up the browned bits.
• Reduce the sauce by half.
• Whisk in cream, kosher salt, black pepper, red pepper flakes and tarragon.
• Heat until sauce thickens to a creamy consistency.
• Serve chicken and sauce over angel hair pasta.

CARRABBA'S CHICKEN BRYAN

Steps:

• Saute garlic and onion in 2 Tbls. butter in a large skillet over medium heat until tender.
• Stir wine and lemon juice into skillet, increase heat to medium high, and simmer to reduce by half.
• Reduce heat to low and stir in cold butter, one slice at a time.
• Stir in tomatoes, basil, kosher salt, and white pepper; remove from heat; set aside.
• Brush chicken breasts with olive oil and sprinkle with salt and black pepper.
• Grill chicken over hot coals 15-20 minutes, or until cooked through.
• A couple of minutes before chicken is done, place equal amounts of cheese on each breast Spoon prepared sun-dried tomato sauce over chicken.