Johnny Carrabba’s Chicken “Bryan Texas”
Carrabba’s Chicken “Bryan Texas” is a local classic. Featured in “With Gratitude, Johnny Carrabba” ($50, carrabbascookbook.com), the dish was created in homage to Johnny Carrabba’s grandfather, a cotton farmer in Bryan. It somehow tastes of both Italy and Texas, with a rich pucker of buttery lemon-white-wine sauce merging with sun-dried tomatoes. Softened by the smooth goat cheese atop grilled or seared chicken breast, the whole package is a textural, flavorful party.
Try to use small chicken breasts — the larger the breast, the less mileage you’ll get out of the sauce and goat cheese.
CHICKEN
4 chicken breasts (4 ounces each), skinless, boneless
Kosher salt, for seasoning Black pepper, for
seasoning
Mr. C’s Grill Baste (if
grilling; recipe follows)
INSTRUCTIONS:
Season the chicken with salt and pepper and brush with ample amount of Grill Baste. Grill the chicken over an open flame on both sides until thoroughly cooked.
NOTE:
If searing the chicken in a skillet, season with salt and pepper and cook in olive oil.
SAUCE
1 tablespoon butter ¼ cup chopped white
onion
1 tablespoon finely
chopped garlic
½ cup white wine
¼ cup fresh lemon juice
½ teaspoon kosher salt ¼ teaspoon white
pepper
½ cup (1 stick) cold butter, cut into chunks
1⁄ cup sun-dried
3 tomatoes, packed in oil, drained, cut lengthwise into ¼-inch wide strips 2 large basil leaves, cut lengthwise into ¼-inch wide strips 4 goat cheese medallions (1 ounce each)
INSTRUCTIONS:
In a large skillet, heat 1 tablespoon of butter and add the onion and garlic. Sauté for about 1minute, until the onions begin to soften. Add the white wine, lemon juice, salt and pepper. Simmer and reduce, stirring occasionally, for another 4 minutes. Reduce the heat and gradually add chunks of cold butter until melted. Add the sun-dried tomatoes and basil and stir to incorporate. Plate the chicken and top with goat cheese medallions and a generous spoonful of the sauce. Serve immediately with your favorite pasta or vegetable.
MR. C’S GRILL BASTE
½ cup (1 stick) butter 2 tablespoons all-purpose flour
1 cup white wine
4 large garlic cloves, finely chopped 2 tablespoons fresh lemon juice
1 teaspoon crushed red pepper
½ teaspoon kosher salt 1 teaspoon black pepper ½ teaspoon sugar 2 tablespoons mustard powder
INSTRUCTIONS:
In a small saucepan overmedium heat, melt the butter. Stir in the flour and cook for about 1minute. Whisk in the remaining ingredients until fully incorporated. Increase the heat and bring to a boil. Lower the heat to mediumlow and cook, whisking often, about five minutes, until thickened. Remove from the heat and allow to cool. If the baste separates, whisk to combine before using. Makes 1 cup.
MAKES 4 SERVINGS