You'll have no need to head to Carrabba's once you master this chicken bryan copycat recipe! Perfectly cooked tender chicken breasts are smothered in a white wine and heavy cream sauce that's flavored with ingredients like garlic and sun-dried tomatoes.
Place chicken breasts between plastic wrap and pound with a mallet to thin.
4 boneless skinless chicken breasts
Season chicken breasts on both sides with salt and pepper.
¾ teaspoon kosher sea salt, ¼ teaspoon fresh black pepper
Add chicken breasts to skillet then cook for approximately 5 minutes per side, until internal temperature reaches 165℉.
Remove chicken from skillet and top with 2 ounces of goat cheese. Set aside.
8 ounces plain goat cheese
Add butter, minced garlic and onion to skillet, sauté until fragrant. Stir in sun-dried tomatoes. Add lemon juice and cooking wine then simmer until the sauce thickens and reduces by half.
½ cup salted butter, 3 teaspoons minced garlic, ⅓ cup white onion, 3 tablespoons fresh lemon juice, 1 cup white cooking wine, 8 ounces sun-dried tomatoes
Remove from heat and add heavy cream, half of the basil slices, stir to combine.
½ cup heavy cream, Fresh basil
Spoon sauce over chicken breasts and top with remaining basil.
Fresh basil
Video
Notes
If you don’t like goat cheese you can substitute cream cheese.
You can substitute the white cooking wine for chicken broth.
Make sure that your chicken breasts are the same thickness when you pound them.
Storage: Store Chicken Bryan in an airtight container in the refrigerator for 3 days.