Wild mushrooms, garlic grits and smoke from the grill give this chicken dish a nice earthy flavor
Oh, how I love grits! You can imagine my excitement when I ran across this chicken recipe. Garlic grits to boot! It doesn’t get any better than that!
Imagine a delicious sauce of diced tomatoes, wild mushrooms, shallots and white wine served over a bed of garlic grits and then topped off with a grilled chicken breast. That’s a massive amount of flavor.
I found this recipe at The National Chicken Council and adapted it for the grill. If you’d like to read how the chicken was prepared using the stove, head on over to their site.
- 6 chicken cutlets (breasts sliced thin)
- 3/4 tsp kosher salt
- 1/2 tsp freshly ground pepper
- 2 TBLS butter
- 2 TBLS olive oil
- 12 oz 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 TBLS capers
- 4 TBLS chopped basil, divided
- 1 tsp chopped rosemary
- 4 cups low-sodium chicken broth
- 1/2 cup heavy cream
- 1/2 cup water
- 2 cloves minced garlic
- 2 TBLS butter
- 1 cup grits
- Season both sides of chicken with salt and pepper. Preheat a grill for direct cooking.
- In a large sauté pan, heat butter and olive oil over medium until butter is melted. 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.
- Place chicken directly over fire and cover grill. Cook for 3-4 minutes per side or until an instant read meat thermometer registers 160°F (71°C)
- Remove chicken from grill and cover with aluminum foil. Allow to rest for 5 minutes.
- Divide grits into soup bowls. Place chicken on top of grits and spoon mushroom tomato sauce on top. Garnish with additional 2 tablespoons basil and serve.