Chicken with Grits and Shiitake Mushroom Gravy

RisaG 07-30-99 5:38

* Exported from MasterCook *

Chicken With Grits and Shiitake Mushroom "Gravy"

Recipe By : adapted from Cafe Thirty-A in Seagrove Beach, FL
Serving Size : 2 Preparation Time :0:00
Categories : Mushrooms Poultry Entrees

Amount Measure Ingredient, Preparation Method
-------- ------------ --------------------------------

1 cup commercial Roasted Garlic Marinade
6 pc cooked chicken with skin


1 cup beef stock or canned broth, or reconstituted bouillon
1 cup chicken stock or canned broth, or reconstituted bouillon
1/8 cup ham stock, OR 1/8 cup water + 1 tsp. ham soup base, OR 3 oz Pancetta, thinly sliced
8 oz fresh shiitake mushrooms, stemmed & sliced
3/4 cup low fat milk
1 tbsp fresh sage, thinly sliced OR 1 tsp dried sage, crumbled

Creamy Grits

1-1/2 cups chicken stock or canned broth, or reconstituted bouillon
1/2 cup low fat milk
2 tbsp butter or substitute
1/2 cup quick cooking grits

For chicken, cover cooked chicken in commercially prepared Roasted GarlicMarinade (or something similar). Let it sit for 1/2 hour.

For sauce, boil both stocks and wine in heavy medium saucepan until reduced to 1 cup, about 15 minutes. Remove from heat.

Cook Pancetta in heavy large skillet over medium-high heat until crisp and golden, stirring constantly, about 3 minutes. Using slotted spoon, transfer Pancetta to bowl.

Add mushrooms to same skillet and saute until golden, about 4 minutes.

Add stock mixture and low fat milk to skillet and simmer until reduced to sauce consistency, about 5 minutes.

If it doesn't thicken enough, add a slurry of cornstarch and water (off heat) and place back on heat and stir constantly until it thickens.

Mix in Pancetta and sage. Season to taste with salt and pepper.

Meanwhile, preheat GF Grill.

When hot, place "marinating" chicken on 3 pieces at a time (unless you have largest size grill) and heat for 3-4 minutes.

When chicken is hot and has some grill marks, take off grill and unplug.

For grits, bring stock, low fat milk and butter to simmer in heavy medium saucepan over medium heat. Gradually whisk in grits.

Reduce heat to low, cover and cook until grits are creamy and tender, stirring occasionally, about 6 minutes. Season to taste with salt and pepper.

To serve: spoon grits on plate, place chicken atop grits and spoon sauce over and serve.

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