Carrabba's Italian Grill was founded by Johnny Carrabba and Damian Mandola in Houston, Texas in 1986. The restaurant features hand-prepared family recipes made from the finest ingredients and prepared to order in an exhibition kitchen. The success of Carrabba's led to the popular PBS cooking show Cucina!, starring Carrabba and Mandola, as well as a series of companion cookbooks. There are currently 240 Carrabba's Italian Grill locations around the country.

Offering Italian-inspired cuisine passed down from our founders’ family recipes, Carrabba’s uses only the best ingredients to prepare fresh and handmade dishes cooked to order in a lively exhibition kitchen. Featuring a wood-burning grill inspired by the many tastes of Italy, customers can enjoy signature dishes, including Chicken Bryan, Spiedino di Mare and a fresh twist on an Italian Classic, Wood-grilled Chicken Marsala. Carrabba’s was voted #1 Italian in the 2014 Consumer Picks Survey by Nation’s Restaurant News.

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Chicken Bryan

chicken bryan on a plate

Carrabbas Chicken Bryan
Copycat Recipe

Serves 4

4 chicken breasts
salt
pepper
olive oil
8 ounces of goat cheese
8 tablespoons of butter
3/4 cup of dry white wine
2 tablespoons lemon juice
1/4 cup chopped white onions
2 teaspoons chopped garlic
2 tablespoons basil, sliced thin
2 tablespoons sun dried tomatoes


Prepare chicken by wrapping in plastic wrap, and pounding out until thin.   Remove chicken from plastic wrap and pat dry with a paper towel.  Season chicken with salt and pepper, and brush with olive oil.  Cook chicken on a grill until it is done, it should take 3 to 4 minutes on each side.   When chicken is done, place chicken on plate, and cover lightly with plastic wrap.  Slice the goat cheese into four slices and shape the cheese into disks, one for each piece of chicken.

Prepare the sauce by sauteing the onions and garlic in 2 tablespoons of butter.  Cook garlic and onions until they are fragrant, and the onions are translucent.  Add wine and lemon juice to pan, and cook wine until it has reduced by half, by simmering the wine gently.   When the wine has been reduced in half, add 3 tablespoons of cold butter,  whisk until the butter has melted completely.  Turn off burner, and add remaining butter, whisk in.  The sauce should be getting thick now.  Now, pour sauce through a strainer, to strain out the onions and garlic, return the sauce to the warm pan, and stir in half of the basil, and add sun dried tomatoes.

Plate the chicken by placing one chicken breast onto a plate, place the goat cheese on the chicken, and then spoon sauce over the chicken.   Top each chicken breast with the remaining basil.

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