My favorite celebration meal is Chicken Bryan at Carrabbas Italian Grill (Deerfield Twp., near Cincinnati).  I like to get the small portion which is served with a large scoop of their lumpy mashed potatoes.

I saw a recipe on Pioneer Woman Cooks – Tasty Kitchen which sounded similar and gave it a try with a few adaptations.  It certainly serves well as a Chicken Bryan fix for between-celebration dinners.

The original recipe called for rubbing the chicken breast with olive oil, salt and pepper and then cooking in a saucepan over medium heat for 25-35 minutes.   I prefer to stew a whole chicken (my post on stewing chicken is here) and then cut off the breast portions.  The chicken is tender and juicy when prepared this way and can be cooked in advance.

For six servings, I cut each stewed breast half into three portions.

CHICKEN BRYAN

  • 2 chicken breast halves cut into 6 portions, stewed or cooked in a saucepan
  • 2 Tblsp. butter
  • 1 Tblsp. onion, chopped
  • 1 Tblsp. garlic, minced
  • 1/2 cup dry red wine
  • 1/4 cup lemon juice
  • 8 Tblsp. cold butter, cut in slices
  • 1/2 cup sundried tomatoes, sliced
  • 1/4 cup fresh basil, chopped
  • 1/2 tsp salt
  • Grinding of black pepper
  • 6 Tblsp. goat cheese

To Make the Sauce:

In a medium sauce pan, place the butter and onions on medium heat and cook for about 5 minutes.  Add garlic, red wine and lemon juice.  Increase heat slightly and simmer the sauce for 4-5 minutes.  Add butter one slice at a time, stirring after each slice until butter is melted.  Add sun-dried tomatoes, basil, salt and pepper.  Simmer until mixture is hot.

Place a portion of warm chicken on each plate.  Top each piece of chicken with a tablespoon of goat cheese.  Pour on a scoop of sauce. 

I served the chicken with my version of Lumpy Mashed Potatoes

LUMPY MASHED POTATO CASSEROLE

  • 6 medium potatoes
  • 3 oz. cream cheese
  • 1 Tblsp. butter
  • 1/2 cup sour cream
  • 1 Tblsp. chopped chives
  • 1 tsp. minced garlic
  • 1/2 tsp. salt
  • Grating of black pepper
  • 2 slices bacon, cooked and crumbled

Preheat oven to 350 degrees F

Grease a 9-inch casserole

Cook and mash potatoes with a masher, leaving some lumps.  Add cream cheese and butter and stir until cheese and butter have melted and blended.  Add sour cream, chives, garlic, salt and black pepper.  Mix well and spread in prepared casserole.  Sprinkle with bacon and bake uncovered for 30 minutes @ 350 degrees F.

6 servings