From the menu of: Carrabba’s Italian Grill

A: Chicken Bryan, a grilled chicken breast topped with goat cheese and sun-dried tomatoes and served with a basil-lemon butter sauce, is one of the favorite dishes on the menu of Carrabba's Italian Grill, and lucky for our reader, the restaurant was willing to share the recipe.

There are quite a few components, but everything goes together quickly. Keep the remaining Grill Seasoning in your pantry and Grill Baste in your refrigerator for the next time you plan to cook something on the grill.

For the wine used in the lemon sauce, the chefs recommend a pinot grigio. They also stress the importance of adding the butter to the sauce slowly and over very low heat. The goal is to soften the butter, but not melt it, so the sauce thickens and becomes creamy.

Is there a recipe from a metro Atlanta restaurant you’d like to make at home? Tell us and we’ll try to get it. We’ll also test it and adapt it for the home kitchen. Because of volume, we can’t answer all inquiries. Send your request, your address and phone number to fromthemenu@gmail.com and put “From the menu of” and the name of restaurant in the subject line.

Carrabba’s Italian Grill’s Chicken Bryan

Hands on: 20 minutes

Total time: 25 minutes

Serves: 4

4 (8-ounce) boneless and skinless chicken breasts

1 1/2 teaspoons Grill Seasoning (see recipe)

3 tablespoons Grill Baste (see recipe)

4 ounces goat cheese, cut into 8 rounds

12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into 1/2-inch pieces, divided

2 tablespoons finely chopped yellow onion

2 minced garlic cloves

1/3 cup dry white wine

3 tablespoons fresh lemon juice

Kosher salt and freshly ground white pepper

4 sun-dried tomatoes packed in oil, drained, cut lengthwise into 1/4-inch strips

1 tablespoon chopped fresh basil, plus more for garnish

Preheat grill to medium hot.

While grill is heating, pound chicken breasts to 1/2-inch thickness and cut each in half. Sprinkle Grill Seasoning over the eight pieces of chicken, seasoning all sides.

When grill is hot, clean grates and lightly oil. Brush the chicken pieces on all sides with Grill Baste and arrange on grill. Cook chicken, with the lid closed as much as possible, until chicken is nicely browned on first side, about 5 minutes. Turn chicken and continue grilling until the chicken feels firm when pressed with finger, about 10 minutes total. During the last minute, top each chicken piece with a round of goat cheese. After 1 minute, remove chicken to a holding platter, cover with foil to keep warm and set aside.

In a medium skillet, make sauce by melting 1 tablespoon butter over medium heat. Add onion and garlic and cook, stirring often, until onion is translucent but not browned, about 3 minutes. Add wine and lemon juice and bring to a boil over high heat. Boil until liquid is reduced to about 2 tablespoons, about 3 minutes. Reduce heat to lowest setting and whisk in remaining 11 tablespoons butter, a piece at a time, letting each piece soften before adding the next. Remove from heat and taste for seasoning. Stir in sun-dried tomatoes and basil.

Arrange chicken, two pieces per serving, on plates and divide sauce evenly over chicken. Garnish with additional basil and serve immediately.

Per serving: 817 calories (percent of calories from fat, 62), 64 grams protein, 13 grams carbohydrates, 2 grams fiber, 56 grams fat (31 grams saturated), 257 milligrams cholesterol, 883 milligrams sodium.

Carrabba’s Italian Grill’s Grill Seasoning

Hands on: 5 minutes

Total time: 5 minutes

Makes: 3/8 cup

1/4 cup kosher salt

2 tablespoons freshly ground black pepper

1 1/2 teaspoons granulated garlic

1 1/2 teaspoons granulated onion

1 1/2 teaspoons oregano

1/4 teaspoon red pepper flakes

In a small bowl, stir together salt, pepper, garlic, onion, oregano and red pepper flakes. Store in an airtight jar for up to 6 months.

Per 1/2 teaspoon serving: 2 calories (percent of calories from fat, 8), trace protein, trace carbohydrates, no fiber, trace fat (no saturated fat), no cholesterol, 627 milligrams sodium.

Carrabba’s Italian Grill’s Grill Baste

Hands on: 10 minutes

Total time: 10 minutes

Makes: 1 cup

1 small yellow onion, finely chopped

4 chopped garlic cloves

2 tablespoons unsalted butter, room temperature

1 tablespoon all-purpose flour

1 tablespoon Dijon mustard

1 1/2 tablespoons granulated sugar

1/2 cup extra-virgin olive oil

1/4 cup red wine vinegar

2 tablespoons fresh lemon juice

2 tablespoons finely chopped fresh flat-leafed parsley

In a medium bowl, mash together onion, garlic and butter. When well combined, stir in flour, mustard and sugar. Add olive oil and stir to combine. Add vinegar, lemon juice and parsley and mix well. Store in an airtight jar in the refrigerator for up to 1 week.

Per 1-tablespoon serving: 85 calories (percent of calories from fat, 86), trace protein, 3 grams carbohydrates, trace fiber, 8 grams fat (2 grams saturated), 4 milligrams cholesterol, 13 milligrams sodium.