Chicken Bryan Texas

If it’s Mark’s birthday, he asks for Chicken Bryan Texas. At first glance, the recipe seems complicated, but I promise it comes together quickly! Make the baste first. Then grill your chicken. Make the sauce last so it’s piping hot. Pour it over the chicken right before serving.

INGREDIENTS

4 (4 oz) chicken breasts

salt and pepper

olive oil to keep from sticking

BASTE FOR GRILLING CHICKEN

1/2 cup butter

2 Tbs flour

1 cup dry white wine (I use pinot grigio)

4 minced garlic cloves

2 Tbs fresh lemon juice

1 tsp crushed red pepper

1/2 tsp salt

1 tsp pepper

1/2 tsp sugar

2 Tbs mustard powder

SAUCE FOR CHICKEN

1 Tbs butter

1/4 cup chopped onion

1 Tbs minced garlic

1/2 cup white wine (I use pinot grigio)

1/4 cup fresh lemon juice

1/2 tsp salt

1/2 tsp pepper

1/2 cup cold butter, sliced

1/3 cup sun-dried tomatoes, in oil, drained. If not already pre-cut, cut into slivers.

4 oz. goat cheese (cut into 4 equal chunks)

COOKING CHICKEN

Brush chicken breasts with olive oil. Salt and pepper raw chicken breasts.

Heat grill to medium

Make the baste for the chicken: In a saucepan over medium heat, melt butter. Stir in flour and cook for about a minute. Whisk in the remaining ingredients. Mix well. Slowly increase heat and bring to a boil. Lower heat and cook for about 5 more minutes whisking often until the baste is thickened. Remove from heat and go grill your chicken!

Add chicken breasts to grill. Cover generously with baste. Close lid. (make sure grill stays on medium heat). Cook for 8 minutes. Turn chicken. Baste other side generously. Cook for 8 minutes. Turn one more time. Cook for 3 min if you like to live on the edge, or test with a meat thermometer to make sure thickest part of chicken is 165 degrees. Remove chicken from grill and immediately cover with foil while you make the sauce.

COOKING THE SAUCE

In a skillet over medium heat, melt 1 Tbs of butter. Add onions and garlic. Cook for 2-3 minutes until onions begin to soften. Add wine, lemon juice, salt, and pepper. Cook for 5 minutes, stirring occasionally. Reduce heat. Gradually add the cold butter slices until melted. Add in the sun-dried tomatoes and basil. Remove from heat.

PLATING THE CHICKEN

Place each chicken breast on a plate. Add 1 ounce of goat cheese on top of each breast. Pour a generous amount of sauce on each chicken breast. Then top with fresh basil.

I serve the chicken with a salad and thin spaghetti noodles sautéed in olive oil, garlic, salt, pepper, and lemon.