The Saint Charles
Elevate your weeknight dinner game with "The Saint Charles," a soul-warming dish that balances creamy comfort with bold, savory flavors. Juicy, pan-seared chicken breasts are paired with a rich tomato-basil sauce infused with hints of garlic and a touch of heavy cream, creating a luxurious, restaurant-quality experience. Served atop buttery Parmesan stone-ground grits, this recipe offers a satisfying blend of Southern charm and Italian-inspired sophistication. Perfect for cozy evenings or entertaining guests, this dish comes together in under an hour and is garnished with fresh basil for a vibrant finish. Let "The Saint Charles" transform your dinner table into a celebration of comforting elegance.
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Recipe Information
Ingredients
- 4 pieces (boneless, skinless) chicken breast
- 2 teaspoons salt
- 1 teaspoon black pepper
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium (finely diced) yellow onion
- 3 minced garlic cloves
- 15 ounces canned crushed tomatoes
- 1 cup (loosely packed, chopped) fresh basil leaves
- 0.5 cup heavy cream
- 2 cups chicken broth
- 1 cup stone-ground grits
- 1 cup whole milk
- 0.5 cup (grated) Parmesan cheese
Instructions
Season the chicken breasts on both sides with 1 teaspoon of salt and 1 teaspoon of black pepper.
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the chicken breasts and sear for 4-5 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, reduce the heat to medium and add the remaining 1 tablespoon of olive oil and the unsalted butter. Once the butter has melted, add the diced onion and sauté for 3-4 minutes until it becomes translucent.
Stir in the minced garlic and cook for an additional 30 seconds, or until fragrant.
Add the canned crushed tomatoes, 0.5 teaspoons of salt, and the chopped basil, stirring to combine. Let the sauce simmer for 10 minutes, stirring occasionally.
Stir the heavy cream into the tomato sauce and continue to simmer for another 2-3 minutes. Adjust seasoning with additional salt and pepper, if needed.
In a medium saucepan, bring the chicken broth and milk to a gentle boil over medium heat. Slowly whisk in the grits and reduce the heat to low.
Cook the grits, stirring frequently, for about 20 minutes, or until creamy and tender.
Stir the Parmesan cheese into the grits and add 0.5 teaspoons of salt, adjusting to taste.
To serve, spoon the creamy grits onto each plate. Place one chicken breast on top of the grits and generously spoon the tomato-basil sauce over the chicken. Garnish with extra basil leaves, if desired.
Nutrition Facts
Calories |
2928 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.4 g | 192% | |
| Saturated Fat | 62.8 g | 314% | |
| Polyunsaturated Fat | 6.6 g | ||
| Cholesterol | 668 mg | 223% | |
| Sodium | 8410 mg | 366% | |
| Total Carbohydrate | 207.2 g | 75% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 35.2 g | ||
| Protein | 187.1 g | 374% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 1046 mg | 80% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 4051 mg | 86% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
