Hey everyone, it’s Jen posting again.  We’re back from Las Vegas and had some great food there which I know Thomas will be posting about soon.  Since I had the day off to recover from our trip to Vegas, I decided to surprise The Cooking Husband with dinner tonight, and to make something I haven’t made for him before.  For anyone out there who has been to Carrabba’s restaurant and had their Chicken Bryan, this recipe is very similar.  I made it with mashed potatoes and french green beans.  Because the sauce has such a bold flavor, I didn’t do anything special to the beans or the potatoes, but just incorporated them into the plating.

Let’s cook!

Goat Cheese and Sun-Dried Tomato Chicken

1 Tablespoon garlic, minced

1 Tablespoon onion, minced

2 Tablespoon butter

1/2 cup white wine

1/4 cup fresh lemon juice

2/3 cup cold butter, sliced

1 1/2 cup sun dried tomatoes, chopped

1/4 cup fresh basil, chopped

1/2 teaspoon kosher salt

1/2 teaspoon white pepper

2-4 chicken breast, boneless and skinless

Extra virgin olive oil for brushing

1/2 teaspoon kosher salt

1/2 teaspoon white pepper

8 oz Capricho de Cabra or goat cheese

Mince the garlic and onion and add to a skillet with 2 tablespoons of butter over medium heat.  Cook until garlic and onions are tender–about 3-5 minutes.

Squeeze juice from one whole lemon (which is approximately 1/4 cup of lemon juice as a general rule of thumb) into a measuring cup and then add 1/2 cup white wine.  I used Chardonnay but just realized I forgot to add it to the ingredients picture, so imagine you saw it in the main picture.

Stir the wine and lemon guice into the skillet, increase the heat to medium high, and simmer to reduce the mixture by half.  Then add the cold butter one slice at a time.  I usually split the butter into to tablespoon servings to add them to the mixture.  Here’s what it looks like once you get most of the butter added:

Time to start the chicken now.  Brush the chicken breasts with olive oil, sprinkle with salt and pepper on both sides, and put on the grill over high heat for about 15-20 minutes or until the chicken is cooked through.

Time to finish the sauce.  Once you have combined all of the butter slices into the sauce, add the chopped sun dried tomatoes, basil, kosher salt and white pepper. 

Stir the ingredients together and remove from heat.  Set aside.

A few minutes before the chicken is finished grilling, place equal amounts of cheese on each breast and allow about 2 minutes for the cheese to melt slightly.

Now it’s time to finish the meal.  I decided to do my plating with mashed potatoes on the bottom, green beans on top of that, the chicken with cheese above that, and everything is topped off with the sun dried tomato sauce.

And the close up:

Thomas absolutely loved this dish and I would really encourage you to try it.  I love it anytime I am able to re-create a dish we have had in a restaurant at the house.  I hope you enjoy and I promise you won’t be disappointed.  The Cooking Husband will return with another recipe tomorrow, and be on the look out for the pictures of the meals from Vegas later this week.

Happy Cooking!