Tuesday, July 13, 2010

Chicken Bryan and Lemon-Butter Sauce

  • 4 chicken breasts
  • Pinch of salt and pepper
  • Olive oil
  • 2 oz goat cheese, sliced from a log
  • Lemon-butter sauce (see recipe below)
  • 10-12 pieces sliced sun-dried tomatoes
  • 1 T chopped basil
Season chicken on both sides with salt and pepper; dab with olive oil. Grill chicken until cooked to a minimum internal temperature of 165 degrees.

Place on side of goat cheese on top of chicken and continue to cook until warm.

Place lemon-butter sauce in a saute pan over medium-low heat and add sun-dried tomatoes and basil. Heat gently until hot but do not overheat, or sauce will break.

When goat cheese is warm, place chicken on warmed plate and spoon sauce over top.

Lemon-Butter Sauce
  • 1 tsp butter
  • 2 tsp finely chopped garlic
  • 2 tsp finely chopped yellow onion
  • 2 T white wine
  • 2 T lemon juice
  • Pinch of Kosher salt
  • Pinch of white pepper
  • 1/4 lb cold, unsalted butter (cubed)
Place butter, garlic, and onion in a pot over medium-high heat and saute until garlic and onion are soft and transparent. Do not let burn.

Add white wine, lemon juice, Kosher salt, and white pepper and bring to a boil. Set heat to medium and let it reduce. After liquids have reduced and only about 1/4 of mixture is remaining, reduce heat to low and gradually add cold butter, beating with wire whisk to allow butter to blend and melt to a creamy sauce.

*Recipe courtesy of Mama K and Carrabba's Italian Grill

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