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Step 3: The Juice is Loose

While the sauté is working start to juice the lemon and open the wine. One lemon should do if it is on the large side.

Once the sauté is finished slowly add the lemon juice and wine.

*****CAUTION***** WHEN COOKING WITH ANY FORM OF ALCOHOL YOU MUST TAKE CARE THAT THE VAPORS DON'T IGNITE UNEXPECTEDLY. KEEP A HEAVY LID NEAR BY TO SMOTHER THE FLAMES OR FOR WORSE CASE SCENARIO ALWAYS HAVE A FIRE EXTINGUISHER IN THE KITCHEN.

Raise heat to medium-high and reduce the sauce by half.

While the sauce is reducing this would be a good time to fire up your grill or get the broiler in your oven ready.
<p>if you like Carrabas's Chicken Bryan...try this. Boo Yaw</p>
<p>I'm glad you like it!</p>
I just made this again tonight but I made 6 chicken breast. There was more than enough sauce for the extra meat
This looks good although I have not tried it before. Thanks for sharing your hard work and please remember to have a great weekend! <br>sunshiine
Carrabbas is very good. The only dish that I wouldn't recommend is the lobster ravioli.
Carrabas is supposed to be really good. Never eaten there though. Have made a dish similar to yours.
<p>thank you! this was delicious!!</p>

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