Saturday, January 2, 2010

Grilled Chicken with Creamy Grits & Mushroom Sauce

I love this chicken recipe! The earthy flavors of the herbs, pancetta and mushrooms make this comfort food for me! xo

In a gallon zip lock bag:
1/4 C Olive Oil
1 T Chopped Garlic
1 T Chopped Fresh Rosemary
1 t Salt
1/2 t Pepper
3 lbs Boneless Skinless Chicken Breasts & Thighs

Marinate at least 4 hours can be marinated overnight.

For Sauce:

1 1/2 C Beef Broth
1 1/2 Chicken Broth
1 C Dry White Wine
3 T Cornstarch

Boil beef broth, chicken broth & white wine in a heavy medium size saucepan until reduced to about 2 cups, about 15 minutes, take 1/4 C out and add cornstarch, stir until smooth and add to hot mixture.

3 ounces Pancetta, cubed, available in the deli section
8 ounces Mushrooms, Sliced
3/4 C Whipping Cream
1 T Fresh Sage Leaves, sliced

Cook pancetta in a large heavy skillet over medium high heat until crisp and golden, about 3 minutes.  Add mushrooms to same skillet and saute until golden, about 4 minutes. Add stock mixture and cream to skillet and simmer until reduced to sauce consistency, about 5 minutes. Mix in sage. Season to taste with salt and pepper.

Meanwhile, remove chicken from marinade and grill, about 12 minutes on each side. Add chicken to sauce.

Creamy Grits

Make grits as directed on package substituting milk or cream for water. Serve chicken and mushroom sauce over the creamy grits.

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