Carrabba's Chicken Bryan

We ate at Carrabba's the other night.  I had eyed this entree once before, but had picked something else.  But it has ingredients which I just love: goat cheese and sun-dried tomatoes!  I found this recipe at food.com and it claims this is the true recipe, not a copycat.  Sure tasted that way!

I did find a copycat recipe of their tomato-basil soup which was absolutely delicious.  Hope I can find the recipe again to share with you!  I also served this with garlic mashed potatoes.

CARRABBA'S CHICKEN BRYAN (2 servings)

2 boneless skinless chicken breasts
kosher salt, to taste
fresh ground pepper, to taste
olive oil
4 oz goat cheese
6 sun-dried tomatoes, chopped
2-4 Tbsp fresh basil, chopped
4 tsp onions, minced
4 tsp garlic, minced
8 Tbsp butter, divided
6 Tbsp white wine
1/2 cup fresh lemon juice (about 1 large lemon's worth)

Brush chicken on both sides with olive oil, season to taste with S&P.

Grill chicken until done (internal temp of 165F), prepare lemon butter sauce while chicken is grilling.

Saute onion and garlic in 2 Tbsp butter until soft and fragrant.

Add white wine and lemon juice, reduce heat to medium-low and simmer 100 minutes to reduce.

Add remaining 6 Tbsp butter, a little at a time, until it melts and mixture is emulsified.

Add chopped sun-dried tomatoes and basil, heat until hot (but do not overheat or sauce may break).

Top nearly-done chicken breasts with 2 oz each of the goat cheese until cheese warms and softens.

To serve, spoon lemon butter sauce over chicken breasts.