CARRABBA'S CHICKEN BRYAN
Make and share this Carrabba's Chicken Bryan recipe from Food.com.
Provided by keen5
Categories Chicken
Time 55m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Saute garlic and onion in 2 Tbls. butter in a large skillet over medium heat until tender.
- Stir wine and lemon juice into skillet, increase heat to medium high, and simmer to reduce by half.
- Reduce heat to low and stir in cold butter, one slice at a time.
- Stir in tomatoes, basil, kosher salt, and white pepper; remove from heat; set aside.
- Brush chicken breasts with olive oil and sprinkle with salt and black pepper.
- Grill chicken over hot coals 15-20 minutes, or until cooked through.
- A couple of minutes before chicken is done, place equal amounts of cheese on each breast Spoon prepared sun-dried tomato sauce over chicken.
BRYAN'S ISRAELI CHICKEN SOUP
This comes from my brother, who has been living in Jerusalem for a little over a year, studying to get his PhD in archaeology. He and his roomate created this one day by asking around on what to put in their chicken soup. He said the wonderful smell filled his whole flat and the neighbors all came over to ask what they were cooking. Since this takes most of a whole afternoon to cook, its a good weekend dinner. Very time consuming, but worth it.
Provided by TexasKelly
Categories Whole Chicken
Time 4h25m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Take out the parts of the chicken that you don't want to eat, remove the skin, but do not debone.
- In the pot, Cover the bird with water.
- Boil the birdie on medium high heat.
- When the chicken starts turning white, add the dill with 1/4 cup of salt and some pepper.
- While the birdie boils, wash and chop your veggies.
- Don't cut the dill, as this will make it very hard to remove later.
- When you've gotten this far, take the bird out of the pot and bring th heat down to a mere simmer for the time being.
- Remove all the chicken meat from the bones, but make sure to keep the bones.
- Throw the meat and bones together into the pot (except maybe small bones that you would miss when removing the bones from the soup).
- Throw the potatoes in first, add all the veggies, then add the dill on top of everything else.
- Bring everything to a boil and cook the soup for about an hour.
- Make sure it dosn't boil too hard, as this makes the veggies taste bitter.
- After an hour, take out the chicken bones and skim out the dill weed--this is the hardest part!
- Boil the soup some more, until the potatoes and other veggies are soft and squashy and the chicken is softened.
- Add salt and pepper to your own taste.
- Let it all stand for about fifteen minutes, so the elements have time to steep without boiling.
Nutrition Facts : Calories 236.7, Fat 14, SaturatedFat 4, Cholesterol 69, Sodium 97.3, Carbohydrate 9, Fiber 1.8, Sugar 2.9, Protein 18.1
CHICKEN SOUP WITH MATZO BALLS
Provided by Ron Ben-Israel
Time 15h
Yield 8 to 12 servings
Number Of Ingredients 22
Steps:
- For the chicken stock: Place the chicken bones, garlic, celery, carrots, onions, parsley, salt, peppercorns, cloves and bay leaves in a 10-quart or larger pressure cooker. Pour in about 16 cups water to just cover ingredients by 1 inch. Add more water if necessary but do not fill more than two-thirds of the pot. Cover and lock the lid. Bring to pressure according to manufacturer's instructions. (If the cooker has two levels of pressure, cook on the lowest.) Adjust the heat to maintain pressure, and cook for 45 minutes.
- Let the pressure subside by itself (natural method), or if in a rush, run cold water over the lid for a few minutes.
- Strain the liquid through a colander lined with layers of cheesecloth. Discard the solids.
- Cool uncovered and refrigerate overnight until the fat floats and solidifies. Remove the fat and save a small amount for matzo balls.
- Storage: Refrigerate up to 4 days. Important to bring to a rolling boil for at least 1 minute before using. Freeze up to 6 months.
- For the matzo balls: In a mixing bowl, whisk together the seltzer, schmaltz, salt, pepper and eggs. Then in a separate bowl, add the baking soda to the matzo meal and mix together. Next, add the matzo meal mixture into the egg mixture while stirring to a loose consistency. It will look watery, like a loose porridge. If it becomes too thick, either don't add the full amount of matzo meal or add a bit more seltzer. Cover and refrigerate for 1 hour.
- Fill a large pot with water and salt and bring to a simmer. With wet hands, roll out balls and gently drop to the water. Simmer until tender, light and fluffy in the center, 45 to 60 minutes. (To test centers, insert a toothpick, which should slide easily all the way through.) Allow to cool in the water undisturbed. Refrigerate in the cooking liquid or transfer to chicken soup.
- Serve with assorted garnishes.
COPYCAT CHICKEN BRYAN
This is an awesome copycat recipe for Chicken Bryan. My husband likes it better than the original at Carrabba's Italian Grill®.
Provided by Trickyt
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 50m
Yield 6
Number Of Ingredients 15
Steps:
- 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.
Nutrition Facts : Calories 569.9 calories, Carbohydrate 10.5 g, Cholesterol 151.3 mg, Fat 43.9 g, Fiber 1.9 g, Protein 31.3 g, SaturatedFat 25.2 g, Sodium 1052.6 mg, Sugar 6.6 g
SCOTTISH HIGHLAND CHICKEN SOUP
Make and share this Scottish Highland Chicken Soup recipe from Food.com.
Provided by Millereg
Categories Lunch/Snacks
Time 50m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Remove the crusts from the bread and place the bread in small saucepan.
- Cover with the milk and bring to a boil.
- Set aside and allow to cool a bit.
- Pound the minced chicken, almonds and hard-boiled yolks in a mortar until smooth, and then place in a large bowl.
- Gradually beat in the bread and milk.
- Stir in the stock, and then pass through a sieve into a saucepan.
- Bring to the boil, season with salt and pepper, add the nutmeg and lemon juice and simmer for 10 minutes; remove from the heat.
- Beat the egg yolks with the cream and blend in 3 tablespoonfuls of the hot soup.
- Stir the mixture into the soup and heat gently for 2 or 3 minutes.
- DO NOT ALLOW TO BOIL.
- When it thickens, serve with the diced chicken as a garnish.
ORIGINAL CARRABBA'S CHICKEN BRYAN (NOT COPYCAT!)
My hometown newspaper (The Orlando Sentinel) finally published this, my favorite chicken dish ever, in their "Thought you'd never ask" column. There are copycats on Zaar, but this is the actual recipe, as given by Carrabba's. Not for the dieter, but a divine dish perfect for company and easy to throw together!
Provided by princessbride029
Categories Chicken Breast
Time 30m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Brush chicken on both sides with olive oil, season to taste with Kosher salt and cracked pepper.
- Grill chicken until done (internal temp of 165F) - prepare lemon butter sauce while chicken is grilling.
- Sautee onion and garlic in 2 Tbps butter until soft and fragrant.
- Add white wine and lemon juice, reduce heat to medium-low and simmer 10 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.
- Enjoy! I serve this dish with pasta tossed in butter or olive oil (the delicious lemon butter sauce will perfect it), garlic mashed potatoes and a green salad -- yummmm!
ISRAELI BEAN SOUP
From Norene Gilletz cookbook MealLeaniYumm. I always try to post recipes that are for everyone, and not just for a select group of people. This is a really hearty soup, and it is so amazing.
Provided by Studentchef
Categories Clear Soup
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Soak beans overnight. Drain and rinse well.
- Heat oil in a large heavy bottomed soup pot and saute onion and celery for five minutes until golden.
- Add carrots and garlic and saute for another five minutes. Add water, beans, potatoes, bay leaves, thyme and cumin.
- Bring to a boil, and then reduce to simmer for 1 hour.
- Add tomatoes, tomato paste, salt and pepper.
- Cook 1/2 hour longer, until beans are tender.
- Add cilantro.
- If soup is too thick thin with a little bit of water.
- Time given does not include overnight soaking.
Nutrition Facts : Calories 128.9, Fat 1.5, SaturatedFat 0.2, Sodium 192.2, Carbohydrate 25.4, Fiber 5, Sugar 5.1, Protein 5.1
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