| Chicken & Grits with Roasted Peppers and Country Ham | |
5oz Chicken Breast(skin on) Garlic(sliced thin) Roasted Colored Bell Peppers Country Ham(julienne) Chicken Broth White Wine Butter Chopped Parsley Stone Ground Grits Salt and Pepper Butter Milk |
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1. Grits: Bring the butter, milk and 2 cups broth to a boil. 2. Add the grits to the boiling pot. Give a good stir. 3. Turn down the heat to low. Simmer the grits on low for 20 minutes. Give the grits a stir every few minutes. 4. If the grits get too thick, add extra stock. 5. Place a large sauté pan with 2 oz olive oil over high heat. Season the chicken breast with salt and pepper and add to the pan skin side down. 6. After about one minute reduce to medium heat. Cook skin side down for 5 minutes. 7. Turn the chicken over and cook for another 5 minutes until cooked completely. (160 degrees internal temperature) 8. Take the chicken out of the pan and set aside. 9. Place the pan back on medium high heat, add the country ham and garlic. Sauté for one minute or so. 10. Add the white wine to the pan and reduce by half. 11. Add the remaining chicken broth and reduce by half. 12. Add the roasted peppers and chopped parsley. 13. Bring to a boil and whisk in the butter. 14. Place the grits on the plate, top with the chicken and sauce. |
