I really enjoy cooking and eating good food, and have collected many good recipes over the years. I've been thinking I might morph this blog into a recipe blog with photos, but I just haven't gotten myself organized yet.
One of the most amazing dishes I have ever had at any restaurant is the "Chicken Bryan" at Carrabba's. I found a copycat recipe from a Google search, but I think that it has way too much butter in it (nearly one cup!). Here is my variation. I'll try to remember to take a photo next time I make it, but that might be awhile, since BBQ weather is not exactly around the corner!
Marain's Chicken Bryan
Serve with steamed broccoli or spinach and a dry white wine
* * * * * Sauce * * * * *
1/2 cup dry white wine (110 ml)
1 small onion, minced
4 cloves garlic, crushed
4 Tablespoons butter (55 grams)
4 Tablespoons Chavroux (mild goat's cheese) (55 grams)
2 Tablespoons lemon juice (or to taste)
at least 1/2 cup cream (more or less - to taste) (110 ml)
ground black pepper
* * * * * Grilled Chicken * * * * *
6 chicken breasts, skinned
black pepper, ground
* * * * * Topping * * * * *
fresh basil leaves
10 ounces sun-dried tomatoes (in olive oil), drained (285 grams)
11 ounces Chavroux (mild goat's cheese) (300 grams)
1) Sprinkle each chicken piece with salt and pepper and rub each piece with olive oil. Grill the chicken pieces on the BBQ for about 20 minutes.
2) While the chicken is being grilled, put the white wine into a small saucepan on medium heat and put in the chopped onion and the crushed garlic. Simmer the mixture, stirring occasionally, until the wine is nearly gone.
3) Add the butter, about a tablespoon at a time, stirring after each addition while the butter melts. Add the 4 Tablespoons of goat's cheese. Add the lemon juice and cream, but add it gradually and taste the sauce while you do this and add more lemon juice or cream, according to your taste. Later add some ground black pepper.
4) Rinse the sun-dried tomatoes under cold water. Just squeeze the tomatoes to remove excess water, then chop them into strips.
5) Just before the chicken is done cooking on the grill, preheat oven to highest temperature using grill setting.
6) When the chicken pieces have been cooked through on the BBQ, put them in an oven-proof dish large enough to hold all the pieces and the sauce.
7) Cover each piece completely with basil leaves, then cover the basil leaves with drained sun-dried tomatoes, then put about 3 tablespoons of sauce over each piece. If there is sauce left over and it will fit into the dish, put the extra sauce around the chicken pieces, then top each piece of chicken with a couple of scoops of the goat's cheese.
8) Put the dish into the oven (the rack should be at the highest setting that the dish still fits under the grill).
9) Grill for approximately 8 minutes (or until the the sauce around the chicken is real bubbly).