Effortless Chicken Bryan Carrabba's Style (Print Version)
# Ingredients:
01 -
2 tbsp olive or avocado oil
02 -
5 pieces of chicken breast, 1-inch thick (about 1 ¼ pounds)
03 -
1 tsp salt, used in parts
04 -
¼ tsp ground black pepper
05 -
½ cup butter, divided into portions
06 -
¼ cup finely chopped sweet onion
07 -
3 small cloves of garlic, minced really fine
08 -
¾ cup chicken broth with standard sodium
09 -
¼ cup lemon juice, freshly squeezed
10 -
7 oz sun-dried tomatoes, sliced thin and drained
11 -
⅓ cup basil leaves, cut into thin strips
12 -
4 oz log of goat cheese
# Instructions:
01 -
In a wide pan, heat up the oil on medium-high. Sprinkle both sides of the chicken with ½ tsp salt and ¼ tsp pepper. When the oil is ready, arrange the chicken pieces flat in the pan. Let them cook for 7–8 minutes, flipping midway, until golden on both sides but not fully done. Take them off the heat and transfer to a plate.
02 -
Drop 2 tbsp of the butter into the pan and lower the heat to medium. Once melted, toss in the onion and garlic. Cook for about 2 minutes or until the onions soften.
03 -
Pour the broth and lemon juice into the pan. Stir vigorously to loosen the bits stuck to the bottom. Let it bubble gently on medium while stirring now and then, until it thickens by about half (this should take about 5-7 minutes). After that, add the remaining 6 tbsp butter, one spoonful at a time, while stirring to combine. Mix in the tomatoes and the other ½ tsp salt.
04 -
Put the chicken back into the pan and evenly top each piece with some goat cheese. Cover the pan with a lid and let it cook for 4-5 minutes until the cheese turns soft and gooey.
05 -
Stir the fresh basil into the sauce at the end. Spoon the sauce generously over the chicken and add more basil on top for presentation.
# Notes:
01 -
Flatten the chicken to an even 1-inch thickness for better cooking results.
02 -
Use pre-sliced sun-dried tomatoes, drained before adding to the dish.
03 -
Freshly squeezed lemon juice delivers the most vibrant flavor.
04 -
The chicken can be flattened a day or two in advance.
05 -
Leftovers last 3-4 days in the fridge when kept in a sealed container.
06 -
Freeze the chicken and sauce separately (no cheese) in airtight containers for up to 3 months.
07 -
Warm it back up in a microwave or oven until heated through.