Chicken and Grits
Our take on a new southern favorite combines tender chicken smothered in cream sauce served over a bed of parmesan cheese grits. It’s ideal for any occasion, from family meals to dinner parties.
Main Course, Cajun & Creole, Stovetop, Boneless Skinless Thigh Fillet, Dinner Party, Family Friendly
VOICEIngredients
6 Sanderson Farms® Boneless Skinless Chicken Thigh Fillets
1½ teaspoons Creole seasoning, divided
½ cup flour
4 Tablespoons unsalted butter
1 (8-ounce) package of sliced white mushrooms
1 cup chicken broth
½ cup heavy whipping cream
1½ teaspoons chopped garlic
2 Tablespoons shredded parmesan cheese
2 Tablespoons chopped green onions
Ingredients for Grits:
4 cups water
½ teaspoon salt
1 cup quick cook grits
¼ cup shredded parmesan cheese
Directions
1. Season chicken with ½ teaspoon Creole seasoning.
2. Coat chicken with flour, shaking off excess. Reserve 3 Tablespoons of flour for sauce.
3. In a 12-inch skillet over medium-high heat, melt butter.
4. Add chicken to skillet, cooking for 3 minutes on each side. Remove from skillet and set aside.
5. Add reserved flour to skillet and stir.
6. Add mushrooms and cook for 3 minutes.
7. Add chicken broth, heavy cream, chopped garlic, 1 teaspoon of Creole seasoning, and parmesan cheese to skillet. Stir and bring sauce to a simmer. Add chicken back into skillet, cover and simmer for 6 minutes. Turn off heat.
8. To prepare the grits, add water and salt to a 3-quart saucepot. Bring to a boil.
9. Add grits to water and stir. Reduce heat to low. Cook 5 minutes, covered. Turn off heat and stir in parmesan cheese.
10. To serve, place chicken and sauce over grits and top with green onions.
NUTRITION FACTS
Calories
460
Fat
23g
Saturated Fat
12g
Sodium
730mg
Carbohydrate
30g
Sugars
1g
Protein
32g
