My husband and I LOVE the Chicken Bryan from Carabba’s, or a similar dish from Bonefish Grill (pictured here). On Saturday, I went to the Farmer’s Market and picked up some fantastic local goat cheese. I knew right away what I hoped to do with it… so last night I began my re-creation of the expensive chicken dish we love to order.
I have to brag… MINE WAS BETTER!
Try it. My husband agrees that this is the BEST chicken EVER! We were literally gasping and sighing with almost every bite. The tangy goat cheese works perfectly with the lemony chicken and the savory mushrooms and bacon. Oh my word… I cannot wait to make this again!
Best Chicken EVER
10-16 chicken breast tenderloins
1/2 C grass-fed butter, divided
1 white onion, diced
1 lb. mushrooms
1/4 C coconut aminos
salt and pepper to taste
1 TBS garlic powder
2 C grape tomatoes
1/4 C lemon juice
goat cheese (as much or as little as you like)
1 pound bacon
Start by baking your bacon (see HERE for instructions!).
While the bacon is cooking, begin by melting 1/4 C of butter in a medium skillet.
Add onions, and saute until they begin to soften.
Add mushrooms and coconut aminos.
Cook on high heat until onions are soft, and liquid is almost completely evaporated (you want a little caramelization here.
Meanwhile, melt the other 1/4 C of butter in a large skillet.
Add the chicken tenderloins and lemon juice, and sprinkle with salt, pepper, and garlic powder.
Cook until chicken is about half-way done. Then add the grape tomatoes, and turn up the heat. Cook on HIGH until chicken reaches an internal temperature of 165 degrees, and the liquid has completely evaporated (you may need to pour a little liquid out if the chicken cooks faster than the liquid evaporates). You should have some caramelization on the chicken, and the tomatoes will be very soft.
Finally, it’s time to plate! Layer the onion/mushroom mixture on top of the chicken/tomato mixture. Using kitchen shears, cut your bacon into pieces as a delicious topping. Finally, spoon a little goat cheese onto the plate.
This made enough for dinner, with leftovers for lunch today. Enjoy!