Along with cooler fall weather comes a bounty of harvest foods and flavors. This is the time of year when heartier and richer dishes begin to appeal. Think of chicken as a starting point for just about all of your fall favorites. This new, delicious recipe was developed by The National Chicken Council and highlights the season’s herbs, spices and vegetables. Pre-sliced chicken cutlets cook quickly on top of the stove, along with a delicious sauce of wild mushrooms, diced tomatoes, shallots and white wine. The creamy, light-tasting grits, a Carolina favorite, is the perfect counterpoint. Complete the menu with a crisp green salad.
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 uncooked 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 2-3 minutes per side, until browned. Remove from pan to plate and reserve.
Add chopped mushrooms and sauté, stirring occasionally. After 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 thicken. 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 then place two pieces of chicken on top of each bowl. Spoon the mushroom-tomato sauce on top. Garnish with remaining 2 tablespoons basil and serve. Serves six.
Nutritional Information, Per Serving:
510 calories; 24 g fat; 11 g saturated fat; 480 mg sodium; 35 g carbohydrate; 2 g fiber; 4 g sugars; 32 g protein