Reviewed: Apr. 11, 2012

Awesome recipe. We loved this. Served it over parmesan orzo from this site. I only used one lemon and it was plenty. I think 2 would have been too many, as other reviewers have said.

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Reviewer:

paravel46

Reviewed: Mar. 26, 2012

Could of easily been something i did wrong but it came out only remtely tasting like the restruants. Followed recipe to the t.

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Reviewer:

jmungeam

Cooking Level: Beginning

Home Town: Marlborough, Massachusetts, USA

Reviewed: Mar. 4, 2012

always a favorite

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Reviewer:

HelenR67

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Cooking Level: Intermediate

Living In: Tampa, Florida, USA

Reviewed: Feb. 23, 2012

Great recipe...I love this dish but I would use less lemon.

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Reviewer:

Tracy

Cooking Level: Beginning

Reviewed: Jan. 23, 2012

Just made this dish for the second time tonight and it was just as good as the first time. I decreased the lemon juice to just the juice of 1 lemon and it was just right. Used 2T white wine (Pinot Grigio) and it was a little weak. Next time I'll use about 1/4 cup white wine. I think, also, next time I'll try using a different kind of cheese - maybe a brie or even a munster cheese would be nice. Still, with all the modifications to fit my family's tastes, the original recipe is still really good, perhaps a little heavy on the lemon, but still really good.

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Reviewer:

MELBOURNEMAMA

Cooking Level: Intermediate

Home Town: Albany, New York, USA

Living In: Melbourne, Florida, USA

Reviewed: Dec. 30, 2011

Loved this! I was very pleased with how similar it tasted to the restaurant version.

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Reviewer:

jsjlandy

Cooking Level: Expert

Home Town: Bloomington, Illinois, USA

Living In: Champaign, Illinois, USA

Reviewed: Nov. 29, 2011

My favorite Carrabba's recipe! So easy to make at home!

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Reviewer:

dawn

Reviewed: Nov. 16, 2011

Lemon flavor was way too strong! Not at all like the restaurant version.

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Reviewer:

Shan79

Reviewed: Oct. 4, 2011

I love Chicken Bryan, but we made a more healthy version this way: For the sauce, I used about 1/2 cup each of lemon juice and wine, 1 large onion, a tablespoon or so of minced garlic, and some chicken broth - probably 1/2 - 1 cup (but I didn't measure). Then after it reduced about half way (not 90%), added one stick of butter (that's 8 tablespoons) and the sauce was delicious and sufficient for the 8 chicken breasts I made for my family (with leftovers)! I can't imagine using 8 tablespoons of butter for ONE serving of chicken!

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