Chicken with Wild Mushrooms, Tomatoes, and Capers over Creamy Garlic Grits
Chicken with Wild Mushrooms, Tomatoes, and Capers
Creamy Garlic Grits
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Season both sides of chicken with salt and pepper.
In a large sauté pan, heat butter and olive oil over medium until butter is melted. Add chicken and sauté for about 2-3 minutes per side until browned. Remove from pan to plate and reserve.
Add chopped mushrooms and sauté, stirring occasionally. After about two minutes, add garlic and shallots. Continue to cook for another two minutes. Add wine to pan, bring to a boil and reduce until almost gone, about 4 minutes. Add tomatoes and juice, continue to boil until slightly reduced, another 3 or 4 minutes. Add 2 tablespoons basil and rosemary. Turn heat to low.
Make the grits by bringing the stock, cream, water, garlic, and butter to a boil. Slowly whisk the grits into the liquid. Bring back to a boil, reduce heat and cook, stirring occasionally for 15-20 minutes or until grits are thickened. Turn heat to low and stir occasionally while finishing chicken.
Add chicken and any accumulated juice back to pan with mushroom tomato sauce. Turn heat to medium and cook chicken for about 5 minutes until chicken is cooked through or reaches an internal temperature of 165°F (74°C).
Divide grits into soup bowls, place two pieces of chicken on top of each bowl, spoons mushroom tomato sauce on top. Garnish with additional 2 tablespoons basil and serve.
|Per 900 g serving||Amount|
|Saturated Fat||16 g|
|Per 900 g serving||% Daily Value|