I’m so ready for this weekend! Tomorrow morning will be the first time since Thanksgiving that I haven’t awakened with a to-do list running through my head. All the cooking, all the baking, all the shopping, all the gift wrapping, all the house decorating. That’s all behind us for another year. Now we’re in what I think of as “quiet season.” Yes, January and February are quiet months. They’re cold and wintry and best spent close to a fireplace with a mug of nice, rich hot chocolate. They’re also the best time of the year for cooking our most comforting foods. Foods like this chicken with grits.
This recipe is perfect for a cold winter evening. Creamy, buttery grits topped with pan-fried chicken and a green onion pan sauce. Yum.
You’ll start by making the grits. Bring the water, salt, and butter to a boil in a smallish saucepan. Whisk in the grits, reduce the heat to low, cover the pot and simmer for 5 minutes or according to the package directions. Keep the grits warm while you cook the chicken.
Cut the chicken breasts into thick slices lengthwise. Sprinkle the slices generously with your favorite seasoned salt, then dredge them in flour. Shake off the excess.
Heat the peanut oil in a large, heavy skillet over medium high heat. Add the chicken and cook, turning once or twice, until browned on all sides. Remove the chicken from the pan and drain off all but about two tablespoons of the oil.
Add the green onions to the pan and cook, stirring, for about a minute. Add the chicken broth and continue cooking while stirring to bring up any cooked bits from the bottom of the pan.
Add the chicken back to the pan along with the minced garlic. Stir gently to coat the chicken with the pan sauce. Cook for a minute or two more.
Mound the grits on individual plates or in bowls for serving. Top with chicken and pan sauce.
A Southern favorite, grits, topped with pan-fried chicken and a green onion sauce.
- 2 cups water
- 3 tblsp. butter
- 1/2 tsp. salt
- 1/2 cup quick cooking grits (not instant)
- 1 lb. boneless, skinless chicken breasts
- 1 tblsp. Jane’s Crazy Mixed-Up Salt
- 1/2 cup flour
- 1/2 cup peanut oil
- 1 bunch green onions, sliced
- 1/2 cup chicken broth
- 1 clove garlic, finely minced
- Prepare the grits: Bring the water, butter, and salt to a boil in a small saucepan over medium-high heat. Whisk in the grits. Reduce the heat to a simmer. Cover and cook for 5 minutes or according to package directions. Set aside and keep warm while preparing the chicken.
- Cut the chicken breasts lengthwise into 1 inch thick pieces. Sprinkle generously with seasoned salt and dredge in flour. Shake to remove excess flour.
- Place a large, heavy skillet over medium high heat. Add the peanut oil and allow it to warm for a minute or so. Add the chicken to the hot oil in the pan. Cook, turning once or twice, until browned on all sides. Remove the chicken from the pan and set aside.
- Pour off all but about two tablespoons of the oil. Add the sliced green onions to the pan and cook, stirring, for about a minute. Add the chicken broth. Stir to release any cooked bits from the bottom of the pan.
- Add the chicken back to the pan along with the minced garlic. Stir gently to combine and coat the chicken with the pan sauce.
- Mound grits in individual plates or bowls for serving. Top with chicken and pan sauce.
Recipe adapted from about.com
Other recipes featuring grits that you might enjoy from around the internet:
- Creamy Cheesy Grits with Green Chilies from The Kitchn
- Artichoes and Cheesy Grits from No Recipes
- Sweet Potato Grits from Budget Bytes
- Grits and Greens Casserole from Savour Fare
- Cheese Grits-Chiles Rellenos from EzraPoundCake
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