A Southern favorite, grits, topped with pan-fried chicken and a green onion sauce.
Prep Time 5 minutesminutes
Cook Time 15 minutesminutes
Total Time 20 minutesminutes
Servings 4servings
Ingredients
2cupswater
3tablespoonsbutter
½teaspoonsalt
½cupquick cooking gritsnot instant
1poundboneless skinless chicken breasts
1tablespoonJane’s Crazy Mixed-Up Salt(or any seasoning salt you prefer)
½cupflour
½cuppeanut oil
1bunch green onionssliced
½cupchicken broth
1clovegarlicfinely minced
Instructions
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.