Tuesday’s Taste Tempters 10.5.10
Posted: Tuesday, October 5, 2010 8:02 pm
Today’s recipe has been submitted by National Chicken Council and U.S. Poultry & Egg Association
Chicken With Wild Mushrooms, Tomatoes and Capers Over Creamy Garlic Grits
6 chicken cutlets (breasts sliced thin)
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
2 tablespoons butter
2 tablespoons olive oil
12 ounces mixed mushrooms (chanterelle, baby bella, shiitake), about 6 cups chopped
2 cloves garlic, minced
1/4 cup chopped shallots
1 cup dry white wine
1 can (14-ounces) diced tomatoes
1 tablespoon capers
4 tablespoons chopped basil, divided
1 teaspoon chopped rosemary
Creamy Garlic Grits:
4 cups low-sodium chicken broth
1/2 cup heavy cream
1/2 cup water
2 cloves minced garlic
2 tablespoons butter
1 cup grits
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 two to three 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 four minutes. Add tomatoes and juice, continue to boil until slightly reduced, another three or four minutes. Add two 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 heated through.
Divide grits into soup bowls, place two pieces of chicken on top of each bowl and spoon mushroom tomato sauce on top. Garnish with additional two tablespoons basil and serve.
Published in The Messenger 10.5.10