Last week we had a couple over for dinner before heading out to see an 80's cover band we like. I mean, is there anything better than a little 'Livin' on a Prayer' and 'Don't Stop Believin"?!? I think not. A few years ago I waitressed at a Carrabba's restaurant when I was trying to save money for our wedding. I really liked a lot of their meals, especially since they made almost everything fresh every morning. They even homemade their salad croutons every morning! One of my favorite meals there is called the Chicken Bryan. Its a pan seared chicken breasts topped with a delicious basil lemon butter sauce and then a medallion of goat cheese. So so good! The only thing I'll change for next time is making the sauce a little thicker, so I'd recommend doing that if you give this one a try. But overall, this was a hit!
-Flour, egg, and Italian bread crumbs for dredging
-2 chicken breasts, butterflied
-1 clove garlic, minced
-2-3 tablespoons butter or EVOO
-1 small log goat cheese
-1/2 cup white wine
-1/3 cup lemon juice
-5 tablespoons butter
-1/4 cup fresh cut basil
-1/2 teaspoons salt
-1/4 teaspoon pepper
-1/4 teaspoon garlic powder
1. In a frying pan over medium heat, heat the 2-3 tablespoons butter or EVOO. Add the minced garlic and saute 2-3 minutes. Add a dash of milk to the egg and whisk. Dredge the butterflied chicken in the flour, then egg, then bread crumbs. Place in frying pan and cook 6-7 minutes each side, or until fully cooked.
2. In a sauce pan, melt the 5 tablespoons butter. Add the wine and the lemon juice and simmer to reduce. Whisk in the salt, pepper, garlic powder, and basil. Simmer 5-6 minutes more.
3. Plate chicken and top with a medallion of goat cheese and top with a generous portion of the basil lemon butter sauce. Service with angel hair pasta.
Source: Copy Kat Recipes