Have you ever been to Carrabba’s? It’s a great Italian Grill? It’s been around since the 80’s. My favorite meal for all these years has been Chicken Bryan. It’s a chicken breast grilled after being marinated. Adding a butter sauce with heavy cream with sun dried tomatoes with chunk of goat cheese on top. Honestly they make it the best. You can find many copycat recipes on the internet. It will be close enough to make you smile. I’ve tried a few and they don’t disappoint. But the butter sauce is a whole stick of butter. And heavy cream is a just not in the schedule for healthy heart. How can you make this healthier? - Reduce Saturated Fat: Use olive oil instead of butter, or a blend of both. Olive oil provides healthy monounsaturated fats. - Swap the Cream: Replace heavy cream with low-fat, plain Greek yogurt for a creamy, probiotic-rich texture. Or use low fat milk. - Use Less, Spread More: Make a smaller amount of sauce. Coat instead of drown the chicken. I opted for using 1/2 butter and a little olive oil with some regular milk. It was delicious. Made my own mashed potatoes and olive oil dip and felt like I was eating at the restaurant. It was a bit healthier. Try it! Search Chicken Bryan Copycat Recipe. Search how to make butter sauce healthier. Enjoy! From my cucina to yours!

Hamburger & Potato Hash is part of a long tradition of “hash” cooking — a method dating back centuries, meaning simply chopped and browned together. In early 20th century America, especially during the Great Depression and again in World War II rationing years, home cooks leaned heavily on ground beef and potatoes. They were affordable, accessible, and filling. This dish became a weeknight staple — practical, adaptable, and always cooked in one dependable skillet. THEN vs NOW THEN (Vintage Version) - Ground beef - Diced raw potatoes - Onion• Salt & pepper - Cooked slowly together in one pan - Served plain or with ketchup Texture: Soft with browned bits. Flavor: Simple, savory, comforting NOW (Modernized Version) - Parboil or microwave potatoes - Lean beef or half beef + mushrooms (I load mine up with mushrooms, yum!) - Garlic + Worcestershire for depth - Optional additions: bell peppers, peas, cabbage• Finished with smoked paprika or fresh herbs - Topped with fried egg, sharp cheddar, or chives Texture: Crispy edges + tender center. Flavor: Richer, layered, still cozy Vintage-Style Ingredients - 1 lb ground beef - 3 medium potatoes, diced - 1 small onion, diced - 1–1½ tsp salt - ½ tsp black pepper - 1–2 tbsp oil or butter Modernized Ingredients (Optional Upgrades) - 2 cloves garlic (or ½ tsp garlic powder) - 1–2 tsp Worcestershire sauce - ¼ tsp smoked paprika - ½ cup diced bell pepper or peas - ½ cup finely chopped mushrooms (to stretch beef) - Fresh parsley or chives for garnish - Eggs (for topping) Modern Skillet Method (Classroom Version) 1. Parboil diced potatoes 6–8 minutes (or microwave covered 4–6 minutes). Drain well. 2. Heat oil in a skillet. Brown potatoes first until golden and crisp; remove. 3. Potatoes can be added without browning. (This is how I make mine) 4. Brown beef and onion together; drain excess grease if needed. 5. Add garlic, salt, pepper, Worcestershire, and paprika. 6. Add potatoes and any other ingredients, and let simmer until ready to eat 7. Optional: Top with fried egg or cheese and serve hot.