|2 servings||calories per servings 479||protein serving 36 g||carbs per serving 50 g||total fat per serving 20 g|
Our test kitchen team raved over the easy-to-make gravy enhanced with seared mushrooms and wilted spinach, which takes a weeknight supper of chicken and grits to a new level. Its flavor is deepened by Bragg Liquid Aminos, a savory alternative to soy sauce.
|Nutrition Facts||/ Per Serving|
|Total Fat||20 g|
|Saturated Fat||9 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||1 g|
|Monounsaturated Fat||6 g|
|Total Carbohydrates||50 g|
|Dietary Fiber||8 g|
In a small saucepan over medium-high heat, combine 2 1/4 cups water and 1/4 teaspoon PeachDish Salt. When liquid comes to a simmer, stir in grits, stirring continuously as the liquid returns to a simmer. Reduce heat to medium-low, and cook 15-20 minutes. Using a whisk or flat-edged wooden spoon, stir along the bottom every 5 minutes or so to prevent the grits from scorching. When grits are creamy and tender, turn off the heat, cover the pot and let rest on the stove 10-15 minutes.
While grits cook, prepare your mise en place: Peel and thinly slice onion. Peel and mince garlic. Remove and discard mushroom stems; thinly slice caps. Cut or tear spinach into bite-size pieces.
Season chicken on all sides with a total 1/4 teaspoon PeachDish Salt.
Place a skillet over medium-high heat. Add 1 teaspoon cooking oil. When the oil is shimmering add chicken. Cook without disturbing until browned on the bottom, 3-4 minutes. Flip and continue cooking until the chicken is opaque all the way through, firm to the touch and browned on the second side, 2-3 minutes more. Remove chicken from the pan to a small bowl, cover with a plate and set aside.
Reduce heat under skillet to medium, and add remaining 1 teaspoon cooking oil. When oil is hot add onion and garlic. Cook while stirring until they begin to become translucent, 2-3 minutes.
Add mushrooms and 1/4 teaspoon PeachDish Salt. Cook while stirring until mushrooms are tender, 5-6 minutes.
Reduce heat to low, then stir in flour. Add spinach leaves, Bragg Liquid Aminos and remaining 1/2 cup water. Stir until spinach is wilted, 3-4 minutes. Return chicken to pan, along with any resting juices. Cover each breast in sauce. Taste and adjust seasoning as desired with remaining PeachDish Salt. Add a little water to adjust sauce, if needed.
Stir butter into grits, and season to taste with kosher salt and freshly ground black pepper. Serve chicken smothered in sauce with grits on the side, and enjoy!
Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food.Learn More...