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.
Think of this as a Greek Bolognese Sauce, it is a hearty and comforting dish. I served it with a salad of lettuce, radishes and beets and toasted pita with garlic.
Greek Pasta Casserole
16 oz of cooked pasta ( I used rigatoni)
1 lb ground Turkey (you could use lamb, beef or chicken)
1 can diced tomatoes (Undrained)
2 c chopped fresh spinach
2 T greek seasoning
2 cloves garlic chopped
2 T red wine vinegar
1 c cream
1 c crumbled feta
1 c mozzarella cheese
in a large skillet saute ground turkey until no longer pink, add 1 T greek seasoning, garlic, and spinach, cook over med until spinach is wilted and add tomatoes and vinegar.
Mix together with drained pasta and add to a large 9×12 baking dish. Add cream and feta and mozzarella cheese and remaining Greek Seasoning.
Cover with foil and bake at 350 for 20 minutes, stirring occasionally so pasta on top doesn’t get dry. Sauce will thicken and cheese will melt.
If you follow my posts you will know that I love craft beer, and the hoppier the better. But come close, I have a small confession and I don’t really want it to get out. I like Corona, there I said it. When the hops are too heavy and its 90 degrees outside, I love an ice cold refreshing watered down lager with a lime. So as it happens I may have some left over in my refrigerator and let me tell you it is pretty tasty in this light Caribbean slow cooked chicken stew, and if no one is looking I may drink one with dinner.
Corona Chicken Stew
3 medium sized sweet potatoes, peeled and cut into 1/4s
1 yellow onion sliced
6 boneless skinless chicken thighs
1 bottle of Corona or Corona Light Beer
2 T brown sugar
2 T ponzu or soy sauce
1 T garlic, minced
1 T ginger, minced
2 T jerk seasoning ( I used McCormick’s)
1 large orange, juice and zest
2 limes, juice and zest
1c frozen corn
In a crock pot or slow cooker add potatoes and onion, then position chicken on top. pour in beer. Sprinkle with brown sugar, soy sauce, jerk seasoning , garlic and ginger. Add zest from limes and orange and their juices.
Add corn and cover, Cook on high for 5 hours or low for 8. Serve over rice.
Creamy Cajun Pasta
1 lb chicken cut into bite sized pieces
4 links smoked or andouille sausage
1 t olive oil
1 1/2 green peppers cut into thin slices
1 c chopped tomatoes (canned or fresh)
1 small onion chopped
1 t chopped garlic
2 t Cajun seasoning
1/4 t cayenne pepper
1 T lemon juice
3/4 c heavy cream
2 t corn starch
1 box fettuccine pasta cooked and drained
Sprinkle raw chicken with 1 t of Cajun seasoning. Heat oil in a large pan/pot. Add chicken and sausage, saute for about 2 minutes, add onion and saute until translucent. add green pepper, garlic and tomatoes,1 t Cajun seasoning and cayenne pepper. Saute until peppers are soft. mix cream with corn starch and add to pot, heat and stir until sauce thickens, add lemon juice and stir.
Add drained pasta to the pot and stir to combine, cook over low for about 5 minutes so that pasta can absorb the sauce. This is on the mild side so add more cayenne if you like you pasta spicy or serve with hot sauce.