Chicken with Wild Mushrooms, Tomatoes, and Capers over Creamy Garlic Grits

Prep Time: 20 min
Cook Time: 45 min
Serves: 6

This sophisticated version of chicken and grits is the perfect dish to enjoy on a cool winter evening. The combination of wild mushrooms, dry white wine and tomatoes turn this classic southern into a true Mediterranean comfort dish!


Chicken with Wild Mushrooms, Tomatoes, and Capers over Creamy Garlic Grits:

6 chicken cutlets (breasts sliced thin)
3/4 tsp (4 mL) kosher salt
1/2 tsp (2.5 mL) pepper, freshly ground
2 tbsp (30 mL) butter
2 tbsp (30 mL) olive oil
12 oz (345 g) mixed mushrooms (chanterelle, baby bella, shiitake), chopped
2 cloves garlic, minced
1/4 cup (60 mL) shallots, chopped
1 cup (250 mL) dry white wine
1 can canned diced tomatoes, with juice
1 tbsp (15 mL) capers
1/4 cup (60 mL) basil, fresh, chopped
1 tsp (5 mL) rosemary, fresh, chopped

Creamy Garlic Grits:

4 cups (1 L) low-sodium chicken broth
1/2 cup (125 mL) heavy cream
1/2 cup (125 mL) water
2 cloves garlic, minced
2 tbsp (30 mL) butter
1 cup (250 mL) grits


Chicken with Wild Mushrooms, Tomatoes, and Capers over Creamy Garlic Grits

1 Season both sides of chicken with salt and pepper.
2 In a large sauté pan, heat butter and olive oil over medium until butter is melted. Add chicken and sauté for about 2-3 minutes per side until browned. Remove from pan to plate and reserve.
3 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.
4 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 while finishing chicken.
5 Add chicken and any accumulated juice back to pan with mushroom tomato sauce. Turn heat to medium and cook chicken for about 5 minutes until chicken is cooked through or reaches an internal temperature of 165°F (74°C).
6 Divide grits into soup bowls, place two pieces of chicken on top of each bowl, spoons mushroom tomato sauce on top. Garnish with additional 2 tablespoons basil and serve.