CARRABBA'S COPYCAT LEMON BUTTER SAUCE
Lemon butter sauce is so easy to adapt-use your favorite herbs to highlight the dish you'll be serving it with. It's absolutely divine drizzled over seared scallops, sauteed shrimp or baked cod.This recipe was originally published in the South Florida Sun Sentinel.
Provided by Claire Perez - South Florida Sun Sentinel
Categories Condiments
Time 14m59S
Yield 4
Number Of Ingredients 7
Steps:
- Step 1: Using a small saute pan over medium heat, heat 2 tablespoons clarified butter. Add 2 tablespoons finely chopped onion and saute until transparent, about 5 minutes. Add 2 tablespoons finely chopped garlic and saute until fragrant, about 1 minute. Add 6 tablespoons lemon juice and 2 tablespoons white wine, season with salt and pepper to taste. Simmer 2 to 3 minutes to reduce liquid slightly.
- Step 2: Remove pan from heat and swirl in 2 tablespoons cold butter (cut into small pieces) until sauce is smooth and emulsified.
Nutrition Facts : ServingSize 1 serving, Calories 126 calories, Sugar 0.9 g, Fat 12 g, Carbohydrate 4 g, Cholesterol 32 mg, Fiber 0.2 g, Protein 0.5 g, SaturatedFat 8 g, Sodium 123 mg, TransFat 0.2 g
CARRABBA'S LEMON BUTTER SAUCE
Make and share this Carrabba's Lemon Butter Sauce recipe from Food.com.
Provided by Valerie in Florida
Categories Sauces
Time 15m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- To clarify butter; Melt 1/2 stick of butter over low heat. When melted, remove from heat and set aside for several minutes to allow the milk solids to settle to the bottom. Skim the clear (clarified) butter from the top, and discard sediment. (This can be done ahead of time).
- To make the sauce: Heat clarified butter, add onion and garlic, and saute until transparent. Add lemon juice and white wine, and season to taste with salt and pepper. Simmer 2-3 minutes to reduce liquid. Remove from heat and swirl in cold butter until sauce is smooth and emulsified.
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!
Provided by princessbride029
Categories Chicken Breast
Time 30m
Yield 2 serving(s)
Number Of Ingredients 12
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!
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- Heat a large skillet over medium-high heat. Brush both sides of each chicken breast with olive oil and season with a bit of salt and freshly ground pepper, to taste. Cook the chicken, 4-5 minutes per side, turning once, until the internal temperature is 165º.
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