Chicken with Grits

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.
2 cups water, 3 tablespoons butter, ½ teaspoon salt, ½ cup quick cooking grits
Cut the chicken breasts lengthwise into 1 inch thick pieces. Sprinkle generously with seasoned salt and dredge in flour. Shake to remove excess flour.
1 pound boneless skinless chicken breasts, 1 tablespoon Jane’s Crazy Mixed-Up Salt, ½ cup 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.
½ cup peanut oil
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.
1 bunch green onions, ½ cup chicken broth
Add the chicken back to the pan along with the minced garlic. Stir gently to combine and coat the chicken with the pan sauce.
1 clove garlic
Mound grits in individual plates or bowls for serving. Top with chicken and pan sauce.