If you love Chicken Bryan at Carrabba’s you will love this dish, its my little copy cat recipe. To make it even more authentic add Sun dried tomatoes to the sauce, either way it is delicious.
Lemon Basil Chicken with Goat Cheese
4 Boneless, Skinless Chicken Breasts
1 T Italian Seasoning
Salt and Pepper
2 T Olive Oil
1 large shallot chopped fine
8 oz white wine ( I used Pinot Grigio)
2 oz Lemon Juice ( About 1 lemon)
1 T heavy Cream
12 T cold unsalted Butter cubed ( 1 1/2 sticks)
1 T chopped fresh basil
4 1 ” slices of goat cheese
Sprinkle both sides of the chicken breast with Italian seasoning and salt and pepper. Heat oil in a large pan then add chicken cooking about 4 min on each side. turn to low and cover until chicken is cooked all the way through, use a meat thermometer to check doneness. Remove chicken from pan.
Heat a small sauce pan over high heat. Add Shallots, wine and lemon juice, bring to a simmer and cook until liquid is reduced to about 2 T.
Reduce heat to med high. Whisk in cream. Add Butter 1 T at a time whisking constantly and removing from heat as needed. Continue adding each tablespoon of butter and whisking until all have been added and the sauce is smooth. Season with salt and pepper
and stir in basil.
To plate chicken breasts, top with goat cheese, drizzle with lemon sauce, garnish with more basil if desired. Serve immediately.
Anytime I make anything with broccoli I secretly sing Choppin Broccoli from the SNL skit by Dana Carvey in my head. It’s just one of those things that got embedded in my brain as a teen and may never leave. I may be singing it more often because this recipe was so easy that I will be making it again and again. You could easily substitute any vegetable or cheese in this simple recipe, I believe that there was something like this called impossible pie on the Bisquick box back in the day, again more childhood memories.
Easy Broccoli Cheese Pie
2 cups fresh Broccoli and/or Broccoli Slaw (this is a great recipe to use up whatever veggies are left in the fridge)
1/2 c chopped onion
1 T minced garlic
1 T oil
1 1/2 c shredded cheese, I used Smoked Gruyere and cheddar
1/2 c Bisquick
1 cup milk
1/2 t salt
1/4 t black pepper
Preheat oven to 400. Add oil to a med/large sauté pan and heat over med high. Add broccoli and onion sauté for 4 minutes or until onion and broccoli are soft but not falling apart, add garlic, stir and heat 1 more minute.
Add Broccoli mix to a pie pan, and mix with 1 c of the shredded cheese. In a separate bowl mix, Bisquick, Milk and eggs. Pour over Broccoli cheese mix.
Bake for about 35 minute or until golden brown and set. add remaining cheese to the top and return to oven, cook for about 5 more minutes or until cheese is melted. Let cool 5-10 minutes before cutting.
And just in case you don’t have the ear worm yet, here is Dana Carvey performing Choppin Broccoli with an orchestra on The Tonight Show with Jimmy Fallon. Your Welcome.
I’m getting Fall fever, even if it is still 90 degrees here in Florida. I drank my first pumpkin beer this week, I’m going to get my fall decorations out this weekend and I made my first seasonal dinner. You can never go wrong with the combination of pork and apples so when I saw a recipe in my Tupelo Honey Cafe Cookbook for Root Beer Pork Chops with Apple Salsa I knew I had to try it. I loved the idea but made some changes to the recipes to fit my tastes.
Root Beer Glazed Pork Chops with Fresh Apple Salsa
4 Boneless Pork Loin Chops
1/4 c molasses
6 oz root beer
1 T oil
Combine Root Beer and Molasses in a ziplock bag or shallow dish add pork chops and refrigerate 4 hrs-overnight, turning occasionally. Heat oil in a large skillet over med high heat and add pork chops. Cook for 2-3 minutes or until seared with some dark brown coloring. Turn chops and repeat on the other side. Add remaining root beer mixture to pan with chops and bring to a boil. reduce heat to low and cover, cook for 4 more minutes or until desired doneness. ( use a meat thermometer if desired)
Fresh Apple Salsa
2 large crisp apples, (I used Fiji, Granny Smiths would be good also)
1/2 c chopped onion
1/4-1/2 t minced jalapeño pepper
1 T lemon juice
2 T honey
1/4 t salt
1 T chopped fresh parsley
add all ingredients to a bowl and stir, cover and refrigerate until ready to use. This makes more than needed for the pork chops, use the leftovers for wraps, chicken salad, or peanut butter would be great, or also as an accompaniment with a cheese plate or with cinnamon sugar pita chips.