Grits With Chicken and Creamy Green Chili Pan Sauce
Serves 4. Start to finish: 25 minutes. 2 cups water 1 cup whole milk Kosher salt and freshly ground pepper to taste
cup quick cooking (not instant) grits 3 tablespoons unsalted butter, cut into pieces cup heavy cream cup grated Parmesan 4 (8-ounce) boneless, skinless chicken breasts 1 tablespoon olive oil 1 teaspoon finely minced garlic 4-ounce can diced roasted green chilies 1 cup chicken broth ½ cup sour cream
and bring to a simmer over high heat. Reduce the heat to medium and slowly add the grits, stirring constantly. Reduce the heat to medium-low and simmer, stirring frequently for about 8 minutes until the grits are smooth and creamy. Stir in the butter, heavy cream and Parmesan until the butter is melted and the grits are hot and very creamy. While the grits are simmering, season the chicken breasts with salt and pepper. In a large skillet, heat the olive oil over medium high heat. Add the chicken breasts and sauté until done, about 4 to 5 minutes on each side. Remove the chicken breasts to a plate and set aside. Do not wipe out the Add the garlic to the skillet and sauté over medium heat for 1 minute, until it starts to color. Add the green chilies, turn the heat up to medium high, then add the broth and stir to scrape up all the little flavorful bits that may be stuck to the bottom of the skillet. Simmer for about 4 minutes until the mixture reduces slightly. Whisk in the sour cream until well combined and heat just until the mixture is hot, but don’t allow it to come to a simmer.
skillet!
Scoop some hot grits onto each of four individual plates. Place a chicken breast on each plate, on top of the grits, and pour the sauce over the chicken breasts. Serve hot. Nutrition information per serving: 585 calories; 297 calories from fat; 33 g fat (17 g saturated; 1 g trans fats); 167 mg cholesterol; 448 mg sodium; 35 g carbohydrate; 2 g fiber; 5 g sugar; 35 g protein.