Saucy Smothered Southern Chicken with Parmesan Grits

• Meat

  • 2 Chicken breasts, large

• Produce

  • 1 Green bell pepper, small thin
  • 1 Green onion
  • 4 oz Mushrooms
  • 1/2 Sweet onion, jumbo thin

• Breakfast Foods

  • 1/2 cup Corn grits, gluten-free quick-cooking

• Canned Goods

  • 3 cups Chicken broth

• Baking & Spices

  • 1 Cajun or creole seasoning
  • 1 dash Salt
  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Olive oil, Extra Virgin

• Dairy

  • 2 tbsp Butter
  • 1/2 cup Parmesan cheese

Found on iowagirleats.com

Description

Ingredients

• 2 large chicken breasts, pounded to an even thickness
• Cajun or Creole seasoning
• salt and pepper
• 1 Tablespoon butter
• 1 Tablespoon extra virgin olive oil
• 1 small green bell pepper, sliced thin
• 1/2 jumbo sweet onion, sliced thin
• 4 oz sliced mushrooms
• 1-1/2 cups chicken broth
• 1 green onion, chopped
• 1-1/2 cups chicken broth
• dash of salt
• 1/2 cup gluten-free quick-cooking corn grits*
• 1/2 cup freshly grated parmesan cheese
• 1 Tablespoon butter

Directions

• Generously season chicken breasts on both sides with Cajun or Creole seasoning, plus salt if seasoning mix is salt-free. Mist or spray a large, heavy-bottomed skillet like a cast iron skillet with extra virgin olive oil or nonstick spray over high heat then add chicken breasts and sear until golden brown, 1-2 minute per side. Chicken should not need be cooked through. Remove chicken to a plate then set aside. Melt butter in olive oil in skillet then add bell pepper, onions, and mushrooms, season with salt and pepper, and then saute until caramelized and tender, 6-7 minutes, stirring often to ensure vegetables dont burn. Add chicken breasts back into skillet then pile vegetables on top. Add chicken broth then boil until liquid is reduced by a little more than half and chicken breasts are cooked through, stirring sauce every so often. Meanwhile, while the broth is reducing, make the parmesan grits. Bring chicken broth and salt to a boil in a saucepan then add grits and turn heat down to medium low. Whisk almost constantly for 3-4 minutes or until thickened but still creamy, lifting the pan for a few moments if the grits start to spatter. Remove pan from heat then stir in butter and parmesan cheese. Place a lid on top then set aside. Taste then add salt if needed before serving. Scoop grits into bowls then add chicken and vegetables on top. Spoon pan sauce on top then sprinkle with green onions and serve.