More than skewering tiny bits of steak, I prefer beef satay. In addition, I’ve never made satay without piercing my finger with a bamboo skewer at some point. In addition to requiring less work, this can be prepared in a variety of ways.
| Prep Time: | 20 mins |
| Cook Time: | 30 mins |
| Total Time: | 50 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 2 tablespoons butter
- 1 tablespoon minced garlic
- 1 tablespoon minced yellow onion
- ½ cup dry white wine
- ¼ cup fresh lemon juice
- ⅔ cup cold butter, sliced
- 1 ½ cups chopped sun-dried tomatoes
- ¼ cup chopped fresh basil
- ½ teaspoon kosher salt
- ½ teaspoon ground white pepper
- 6 skinless, boneless chicken breast halves
- 1 tablespoon extra-virgin olive oil, or as needed
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1 (8 ounce) package caprino (goat’s milk) cheese
Instructions
- Heat 2 tablespoons butter over medium heat in a large skillet. Cook and stir garlic and onion in the hot oil until tender, 3 to 4 minutes. Stir in wine and lemon juice, increase heat to medium-high, and simmer to reduce by 1/2, about 10 minutes. Reduce heat to low and stir in cold butter, 1 slice at a time. Stir in tomatoes, basil, kosher salt, and white pepper; remove from heat and set aside.
- Brush chicken breasts with olive oil and sprinkle with salt and black pepper.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Cook chicken on the preheated grill until no longer pink in the center, 15 to 20 minutes. Place equal amounts of goat cheese on top of each chicken breast in the last few minutes of cooking. Spoon sun-dried tomato sauce over chicken.
- You can make the sauce ahead of time to shorten prep time.
Nutrition Facts
| Calories | 570 kcal |
| Carbohydrate | 11 g |
| Cholesterol | 151 mg |
| Dietary Fiber | 2 g |
| Protein | 31 g |
| Saturated Fat | 25 g |
| Sodium | 1053 mg |
| Sugars | 7 g |
| Fat | 44 g |
| Unsaturated Fat | 0 g |
Reviews
This is amazingly close to the restaurant version. After grilling, I returned to the pan, covered on a low flame adding the goat milk cheese and sauce to slightly soften the cheese.
Great flavor, but I omitted goat cheese and used parmesan instead. Served over bow ties
The sauce takes longer than I thought but definitely put in one slice of butter at a time. This was 5 stars just like I went to the restaurant!!!
Chicken Bryan was my fave at Carrabbas. This recipe is pretty darned close. I loved it. My family loved it. A word of caution, you need to slowly add the cold butter, as the butter suggests to make an emulsion. Don’t rush, or it will end up like lemon oil.
Awesome recipe tastes just like the real deal.
Yea this is fire . Big hit made with garlic mash and fresh pole beans mmm!