Creole Chicken and Grits

Kiss My Grits!


To grit or not to grit, that is the question? Well I will tell you this, I love grits! Baked grits, cheese grits, fried grits, regular grits. If there creamy, buttery and fluffy, then I am eating them.

The dilemma often arises between quick cooking grits which have been processed and slow cooking grits which are well, slow to cook.

I have solved my dilemma, I don't like slow cooking grits. I don't like the texture or the flavor. I feel like no matter how much seasonings I add they still taste like well, grits, but uncooked. Don't be fooled by that 5 minute mark on those grits, they lie, they lie!

Don't think you're getting off easy because I use quick cooking grits, I still cook them for about 30 minutes sometimes even longer than that. I know you're wondering why?

I really have no answer but hey, my momma does it that way and they always turn out perfecto!


Creole Chicken and Grits

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings:4

Ingredients:

4 boneless, skinless chicken breast
1 stick of butter
Extra virgin olive oil
1 c. chicken broth
1/2 c. heavy cream
1 c. flour
1 c. bread crumbs
1 bell pepper, diced
1 red onion, diced
1 stalk of celery, diced
3 cloves of garlic, minced
2 eggs
2 tbsp. creole seasonings
2 tbsp. garlic powder
2 tbsp. onion powder
1 tbsp. black pepper
1/4 tsp. cayenne pepper
Grits (recipe below)
green onins to garnish

Directions:

Cut chicken breast into cutlets about 3 per chicken breast and set aside. Get three bowls to create a dredging station. In bowl 1 put in 1 cup of flour and 1 teaspoon of creole seasoning.

In a bowl 2 put in 1 cup of bread crumbs and 1 teaspoon of creole seasoning. In bowl 3 crack two eggs and beat them well. Take chicken breast and season with 1 tablespoon of Creole seasoning, garlic powder,  and onion powder. Add 1 teaspoon of black pepper. Mix chicken well and set aside.

Dredge chicken in flour, egg, then bread crumbs, repeat. Save the flour mixture it will be used to thicken the sauce. In a large skillet add olive oil and butter over medium heat. Saute chicken about 2-3 minutes on each side watching carefully so it does not burn. Place chicken on plate and set aside.

Add more olive oil and butter to pot, add all vegetables except garlic to pot and saute for about 5 minutes. Season vegetables with remaining seasonings. Add garlic and saute 1 more minute.  Add about 2 tablespoons of flour and mix well for about 2 minutes.

Add chicken broth and mix well. Lower heat to medium low and add cream. Allow mixture to cook for about 5 minutes. Add chicken back to pan and allow to cook 2 minutes more. Serve over hot grits.

Grits:

1 c. quick cooking grits
1 1/2 c. chicken broth+ extra if needed to thin grits
1 stick of butter, unsalted
1 c. water
1/2 c. heavy cream
1 tsp. black pepper
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. creole seasoning

Directions:

In a medium stock pot, heat broth, water, and heavy cream. Bring up to a boil, add seasonings and whisk well. Slowly add grits whisking constantly for about 2 minutes, this will allow the grits to pop open.

Reduce heat to low, cover grits with a lid and stir occasionally. Cook grits for about 20-30 minutes until they are no longer gritty. Add extra broth if needed to thin grits, add butter and whisk well.

Enjoy!