Virginia Willis' Smothered & Covered Chicken with Herb Grits and Celery Salad
Downhome Georgia girl Virginia Willis is also a Frenchtrained chef, so she knows a thing or two about sauces. In her book “Lighten Up, Y’all” she reduces the calorie load in a traditional Southern “smothered and covered” sauce (which is not unlike a French velouté sauce) by using a scant amount of flour and skinless chicken breasts, and by pansearing, instead of deepfrying, the meat. Willis writes, “This is oldstyle cooking that is more downhome diner than dinner party, and great for a simple and inexpensive weeknight supper. I'm suggesting a crisp celery salad, bright with lemon, to accompany the chicken.” A Seasonal Menu offering, it will be available through mid April.