1/4 cup all purpose flour, OR GF substitute or GF baking mix
1/2 tsp seasoned salt
1/4 tsp black pepper
8 oz boneless skinless chicken breasts
2 TBS cooking oil
1 small onion
1/2 - 1 cup diced tomato
6 oz collard greens
1 lemon, divided
1 pat butter
4 sprigs thyme
Instructions
Prepare rice, or grits, with 1/2 bouillon
dissolved in the cooking water, when finished
cooking stir in butter and lemon zest. Cover to
keep warm.
Dissolve remaining 1/2 bouillon cube in one cup
hot water. MISE EN PLACE • Remove and thinly
slice collard stems. Thinly slice collard
leaves • Peel and dice onion • Zest and juice
lemon. • Pick and chop thyme leaves.• On a
plate, combine flour, 1/2 teaspoon PeachDish
Salt and 1/4 teaspoon pepper. Reserve 1
tablespoon seasoned flour. • Dredge chicken in
remaining flour.
• Place a large sauté pan over medium-high
heat. Add 2 tablespoons cooking oil. Add
chicken, and cook without disturbing until
browned on bottom, 1-2 minutes. • Flip, and
cook 1-2 minutes. Transfer chicken to a plate.•
Reduce heat to medium Add onion, and cook until
lightly browned, 2-3 minutes. • Add reserved 1
tablespoon flour, if using GF flour reduce to 1 minute cooking.
Cook, stirring, until well-
browned, about 4 minutes.
• Add tomato and collard stems. Let simmer 3
minutes. • Add collard leaves and reserved 1
cup broth. • Reduce heat to low. Nestle chicken
into greens, and cook undisturbed, 5 minutes. •
Flip chicken and stir greens. Cook undisturbed,
5 minutes more.• Stir in 1/2 teaspoon lemon
juice. Taste and adjust seasoning as desired
with remaining lemon juice and PeachDish Salt.
• Stir butter and lemon zest into rice grits.•
Divide rice grits between 2 plates or shallow
bowls. • Top with chicken and vegetables, and
spoon gravy over all. • Garnish with thyme, and
enjoy!
Originally Submitted
3/21/2018
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