Chicken & Grits Marsala

• 1 cup grits
• 1 lb chicken
• seasoned flour
• clove garlic, crushed
• 1 tsp rosemary
• ​fresh thyme
• ​1 pack mushrooms
• ​2-3 zucchini, sliced

• ​3 tomatoes, sliced
• 8 oz chicken broth
• 2 cups heavy cream, separated
• 12 oz Marsala wine
• 6 oz beef broth
• 2 tsp sage
• 1 cup cheddar cheese
• 1/2 stick butter

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1. Begin preparing grits without about half the called for amount of water
2. Lay chicken dredged in seasoned flour away from you into hot oil
3. Add garlic, rosemary, and thyme
4. Cook chicken 1 1/2 minutes on one side and 1 minute on the other, until brown
5. Add vegetables to pan and pull under the chicken
6. For the grits, add half of the chicken broth and half of the cream
7. Deglaze chicken pan with wine
8. Add broths and bring to simmer for 2-5 minutes
9. Stir in remaining cream and sage
10. Melt butter into sauce
11. Into grits, stir in cheese and season
12. Serve sauce and chicken over grits