Ruby Tuesday Chicken Fresco Recipe

Ruby Tuesday’s Chicken Fresco features tender grilled chicken breasts topped with a savory blend of fresh tomatoes, basil, and a balsamic glaze, creating a light and flavorful dish served with seasonal vegetables.

Make our Ruby Tuesday Chicken Fresco Recipe at home. With our Secret Restaurant Recipe your Chicken Fresco will taste just like Ruby Tuesday.

Photo by boxer-bob

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Ruby Tuesday Chicken Fresco Recipe

Make our Ruby Tuesday Chicken Fresco Recipe at home. With our Secret Restaurant Recipe your Chicken Fresco will taste just like Ruby Tuesday.

Prep Time15 minutes mins

Active Time15 minutes mins

Total Time30 minutes mins

Course: Dinner, Lunch, Main Course

Cuisine: American, Italian

Keyword: Chicken Recipe, Ruby Tuesday

Yield: 2 Servings

Ingredients

• Two 10-ounce boneless, skinless Chicken Breasts
• 2 teaspoons Ruby Seasoning or your favorite Chicken Seasoning of choice
• 6 slices Roma Tomato
• 2 tablespoons Balsamic Vinaigrette
• 6 tablespoons Ruby Tuesday Lemon Butter Sauce (See Box Below for this Recipe)
• 2 teaspoons Basil

Instructions

• Prepare Ruby Tuesday Lemon Butter Sauce according to the recipe linked to in the Box below. Set aside and keep warm.
• Place chicken breasts on a plate or work surface.
• Sprinkle 1/2 teaspoon seasoning on top of each and rub in. Turn over and repeat to season the other sides.
• Place seasoned breasts on a hot griddle. Cook, turning when needed, to an internal temperature of 165°F.
• Top chicken with tomatoes, fanned evenly (see photo above). Sprinkle with balsamic vinaigrette. Cover with a dome and cook for 30 seconds.
• Remove chicken, with tomatoes, to a serving plate.
• Spoon Ruby Tuesday Lemon Butter Sauce over top.
• Sprinkle with basil.
• Serve hot.

Ruby Tuesday Chicken Fresco

A Ruby Tuesday Copycat Recipe

 

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Ruby Tuesday Lemon Butter Sauce Recipe

Prep Time10 minutes mins

Active Time15 minutes mins

Total Time25 minutes mins

Course: Cooking Sauce, Sauce

Cuisine: American, Italian

Keyword: Ruby Tuesday

Yield: 1 Jar

Ingredients

• 2 tablespoons minced Shallots
• 1 cup dry White Wine
• 1/4 cup freshly squeezed Lemon Juice
• 1/4 cup + 2 tablespoons Cider Vinegar
• 1/2 cup Heavy Cream
• 1 1/2 pound unsalted Butter cut into cubes, softened to room temperature
• Salt
• Ground White Pepper

Instructions

• In a sauce pan, add prepared shallots, wine, lemon juice and vinegar.
• Place pan over medium high heat. Sauté and reduce until nearly dry.
• Add heavy cream. Simmer for 2 or 3 minutes to reduce slightly.
• Turn heat to low.
• Add butter, a few pieces at a time, whisking constantly, to blend the butter into the reduction. The heat should be quite low as you work. Note: You will continuously have to monitor and adjust the heat as you add the butter. If you can see steam coming from the sauce the heat is good. Do not let sauce come to a boil. Continue adding butter until the full amount has been incorporated.
• Taste. Add salt and pepper, to taste.
• Set aside.
• Can be done in advance. Store in a tightly sealed container, in the refrigerator, until ready to serve and any leftovers, up to a week. Reheat to warm before using.

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SPOTLIGHT RECIPE

Photo of “Ruby Tuesday” is by boxer-bob and is used by permission under the Attribution-NonCommercial-NoDerivs 2.0 Generic (CC BY-NC-ND 2.0) Creative Commons License. Read the Full License Here – https://creativecommons.org/licenses/by-nc-nd/2.0/legalcode. Thank you, Bob. Great Picture. Photos may be “representative” of the recipe and not the actual finished dish. All photo licenses listed were correct at the time of the posting of the page. Recipe is our adaption of several recipes formally widely-circulated on the internet – courtesy of the Wayback Machine. Additional Information Courtesy of Wikipedia and is used by permission.