February 20, 2015

chicken and grits


This is so southern and so good!!!  Usually you see shrimp paired with grits, but I wanted something with chicken, since I had a couple of pieces that I wanted to use, and came up with this.  Grits are great when craving a comfort food, plus they cook quickly and take no prep, making them a great choice for a busy weeknight. 

Servings 4-6
Total Time 25 minutes

  • 2 cups stone ground grits
  • 32 ounces organic chicken broth, divided
  • course salt
  • freshly ground black pepper
  • 2 pounds organic boneless, skinless chicken breasts
  • 1/2 cup flour
  • 1/4 cup butter or olive oil
  • 1 bunch green onions, sliced
  • 1 garlic clove, finely minced


1.  Prepare the grits according to package directions, BUT swap out the water for chicken broth and omit the salt.  Season to taste with salt and pepper once they are done.  Set aside and keep warm while preparing the chicken.

2.  Meanwhile, cut the chicken breasts lengthwise into 1 inch thick pieces. Sprinkle generously with salt and pepper, then dredge through flour. Shake to remove excess flour.

3.  In a large skillet, over medium-high heat, melt the butter.  When hot add the chicken to the pan. Cook, turning once or twice, until browned on all sides and cooked through (how long will depend on the thickness of the pieces). If they begin to burn reduce your heat to medium.  Remove the chicken from the pan and set aside, tenting with foil to keep warm.

4.  Return the heat to medium-high and add the sliced green onions to the pan and cook, stirring, for about a minute. Add the chicken broth and stir to release any cooked bits from the bottom of the pan.  Cook until it begins to thicken, you may need to add a bit of flour (or cornstarch) mixed with water, depending on your preferred thickness.

5.  Serve the grits topped with the chicken and then drizzled with the pan sauce.  Enjoy!!!!


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