Chef Ron's Chicken and Grits
· 1 pound boneless chicken breast halves with no skin
· 3 tablespoons all-purpose flour
· 1/4 teaspoon salt
· 1/8 teaspoon freshly ground black pepper
· 2 tablespoons olive oil
· hot cooked grits
Cut the chicken into 2-inch strips. Combine the flour with salt and pepper and dust the chicken strips lightly with the flour mixture.
Heat the olive oil in a large skillet over medium-high heat; add the chicken and brown lightly on all sides, about 7 to 8 minutes.
Arrange grits in plates for serving. Spoon the chicken mixture over the grits and serve hot with a green vegetable or salad. Serves 4.
1720 Valley View Drive