CARRABBA'S COPYCAT LEMON BUTTER SAUCE
Lemon butter sauce is so easy to adapt-use your favorite herbs to highlight the dish you'll be serving it with. It's absolutely divine drizzled over seared scallops, sauteed shrimp or baked cod.This recipe was originally published in the South Florida Sun Sentinel.
Provided by Claire Perez - South Florida Sun Sentinel
Categories Condiments
Time 14m59S
Yield 4
Number Of Ingredients 7
Steps:
- Step 1: Using a small saute pan over medium heat, heat 2 tablespoons clarified butter. Add 2 tablespoons finely chopped onion and saute until transparent, about 5 minutes. Add 2 tablespoons finely chopped garlic and saute until fragrant, about 1 minute. Add 6 tablespoons lemon juice and 2 tablespoons white wine, season with salt and pepper to taste. Simmer 2 to 3 minutes to reduce liquid slightly.
- Step 2: Remove pan from heat and swirl in 2 tablespoons cold butter (cut into small pieces) until sauce is smooth and emulsified.
Nutrition Facts : ServingSize 1 serving, Calories 126 calories, Sugar 0.9 g, Fat 12 g, Carbohydrate 4 g, Cholesterol 32 mg, Fiber 0.2 g, Protein 0.5 g, SaturatedFat 8 g, Sodium 123 mg, TransFat 0.2 g
CARRABBA'S LEMON BUTTER SAUCE
Make and share this Carrabba's Lemon Butter Sauce recipe from Food.com.
Provided by Valerie in Florida
Categories Sauces
Time 15m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- To clarify butter; Melt 1/2 stick of butter over low heat. When melted, remove from heat and set aside for several minutes to allow the milk solids to settle to the bottom. Skim the clear (clarified) butter from the top, and discard sediment. (This can be done ahead of time).
- To make the sauce: Heat clarified butter, add onion and garlic, and saute until transparent. Add lemon juice and white wine, and season to taste with salt and pepper. Simmer 2-3 minutes to reduce liquid. Remove from heat and swirl in cold butter until sauce is smooth and emulsified.
COPYCAT CARRABBA'S CHICKEN BRYAN
Copycat Carrabba's Chicken Bryan is the best chicken recipe you will ever encounter. Mouthwatering ingredients, to die for sauce and goat cheese.
Provided by Sandra McCollum
Categories Main Dish
Time 1h25m
Number Of Ingredients 21
Steps:
- Melt the butter over medium heat in a medium saucepan. Add the onion and cook until softened, about 3 minutes. Add the garlic and cook for another 2 minutes. Sprinkle the flour over onions and garlic and stir to combine and cook for 2 minutes.
- Whisk in the olive oil, vinegar, lemon juice, mustard, and sugar. Bring to a boil, then reduce the heat to medium-low. Add the parsley and cook for 5 minutes. Remove from the heat and set aside. Be sure to whisk before you use, as the baste will start to separate.
- Place a non-stick skillet over medium heat. Add 1 tablespoon of butter. Once the butter melts, add the onion and garlic, and cook until the onion is translucent, about 3 minutes. Add the wine and lemon juice and bring to a boil over high heat. Continue to cook until the liquid is reduced to about ¼ cup, about 3-5 minutes.
- Reduce the heat to low. Add 3 tablespoons of butter at a time - whisking the butter until it is completely melted before adding another 3 tablespoons. (This will make sure it emulsifies into the sauce.) Season the sauce with salt and pepper, then remove from heat.
- Keep sauce warm over low heat, stirring often, while preparing the recipe of this recipe. (Use immediately or store the sauce for up to 2 hours at room temperature.)
- Preheat your grill to medium-high heat.
- Cut each chicken breast into halves (like a book), making 8 thin-cut chicken breast pieces. Season chicken all over with the grill seasoning.
- Then right before you lay the chicken on the grill, brush the chicken breasts with 3 tablespoons of the grill baste. Add the chicken to the hot grill, close the lid, and cook for 5 minutes.
- Flip the chicken and cook for another 5 minutes, or until the chicken is browned, firm to the touch, and cooked through (with an internal temperature of 165 degrees F).
- During the last minute of cooking, top each chicken breast with one round of goat cheese. Close the grill lid and let the cheese melt/soften.
- Transfer the chicken to a platter. Top with sun-dried tomatoes and basil, and drizzle with as much lemon butter sauce over the top as you like. Place 2 pieces of chicken on a plate along with some pasta. Serve warm.
Nutrition Facts : ServingSize 2 breasts, Calories 867 kcal, Carbohydrate 13 g, Protein 31 g, Fat 76 g, SaturatedFat 34 g, TransFat 2 g, Cholesterol 191 mg, Sodium 922 mg, Fiber 1 g, Sugar 7 g, UnsaturatedFat 38 g
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!
COPYCAT CARRABBA'S PASTA CARRABBA
Make and share this Copycat Carrabba's Pasta Carrabba recipe from Food.com.
Provided by Pinay0618
Categories Chicken Breast
Time 2h5m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Cut breasts in half and place side by side on a platter. Drizzle with the vinegar and oil. Cut basil leaves and sprinkle over the breasts; sprinkle salt and pepper. Refrigerate at least 1 hour.
- Grill the breasts or bake in a 350 degree oven for 30 minutes. Set aside.
- Peel and finely chop shallots. Saute in butter 1 minute. Add cream, salt and pepper to taste. Boil to reduce slightly to the consistency of a light sauce, just thick enough to coat a spoon. Add mushrooms and peas and cook another 2 minutes.
- Cook pasta, drain and shake out excess water. Thinly slice chicken. Add to pasta and gently toss with sauce, along with cheese. Serve immediately.
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