Dressing up grilled chicken is easy. The hard part is deciding which great recipe to use. I recently overheard a comment about Chicken Bryan, a dish served at Carraba’s Italian restaurants. When I researched online, I found numerous versions. We keep most of these ingredients in our pantry or in our garden. Flavors of the melted goat cheese and tangy sauce made this a new favorite.
Chicken topped with Goat Cheese, Sun-dried Tomatoes and Lemon Butter Sauce
1 small yellow onion, chopped
4 garlic cloves, minced
2 tablespoons butter for saute of onions and garlic, more added later to sauce
1/2 cup dry white wine
1/4 cup fresh lemon juice
2/3 cup cold butter, sliced
1 1/2 cup chopped sun-dried tomatoes
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
6 boneless, skinless chicken breast halves
extra virgin olive oil (for brushing chicken)
8 ounces goat cheese, room temperature, cut into 6 thick slices
Saute garlic and onion in 2 Tbsp. butter in a large saute pan over medium heat until tender. Stir in wine and lemon juice, increase heat to medium high, and simmer until reduced by half.
Reduce heat to low and stir in cold butter, one slice at a time. Stir in tomatoes, basil, kosher salt, and pepper. Remove from heat and set aside.
Brush chicken breasts with olive oil. Sprinkle with salt and black pepper. Grill chicken and remove from heat. Immediately place equal amounts of cheese on each chicken breast. Spoon prepared sun-dried tomato sauce over chicken. Serve with pasta.