Chicken Jolie Blonde Recipe

Cook grits

In a medium saucepan bring 2 cups water and 1 cup whole milk to a gentle boil. Add 1 tsp salt and 1/2 tsp black pepper. Slowly whisk in 1 cup coarse yellow grits. Reduce heat to low and simmer, stirring frequently, until thick and tender, about 20–25 minutes (follow package timing for coarse grits).

Finish grits

Remove from heat and stir in 2 tbs unsalted butter and 1/2 cup grated sharp cheddar until melted and smooth. Adjust seasoning to taste. Spread grits into an oiled 8x8-inch or 9-inch square baking dish to a thickness of about 1/2 inch. Smooth the top, cover, and refrigerate at least 2 hours (or up to overnight) until firmly set.

Form and crisp cakes

When set, unmold the chilled grit slab onto a cutting board. Cut into four equal squares (or rounds with a biscuit cutter). Lightly dust each piece with the 1/4 cup flour. Heat a large nonstick skillet over medium-high heat and add 3 tbs olive oil. Fry grit cakes 2–3 minutes per side until golden and crisp. Transfer to a warm oven (200°F / 95°C) to keep warm while preparing chicken and sauce.

Prep chicken

If chicken breasts are thick, butterfly or lightly pound to an even thickness (about 3/4 inch). Pat dry with paper towels. Season both sides evenly with 1.5 tsp kosher salt, 1 tsp black pepper, 1/2 tsp garlic powder, and 1/2 tsp paprika.

Sear chicken

Heat a large skillet over medium-high heat. Add 2 tbs olive oil and 1 tbs unsalted butter. When butter foams and oil shimmers, add the chicken breasts (do not overcrowd). Sear undisturbed until deep golden brown, about 4–5 minutes per side depending on thickness. Reduce heat to medium and continue cooking until an instant-read thermometer registers 160°F (about 2–4 additional minutes). Transfer chicken to a cutting board and tent loosely with foil (carryover will reach 165°F). Reserve pan fond for the sauce.

Aromatics & deglaze

Wipe excess fat from the skillet leaving any browned bits. Over medium heat, add 2 tbs unsalted butter. When melted, add 1 minced shallot and sauté 1–2 minutes until translucent. Add 2 minced garlic cloves and cook 30 seconds until fragrant. Pour in 1/4 cup dry white wine (or substitute 1/4 cup chicken stock) and scrape up browned bits; simmer until reduced by half, about 1–2 minutes.

Build sauce

Add 1/2 cup low-sodium chicken stock and bring to a gentle simmer. Stir in 1 cup heavy cream and simmer gently until sauce thickens slightly, about 3–5 minutes, stirring occasionally.

Finish sauce

Lower heat to low and whisk in 3/4 cup freshly grated Parmesan until melted and smooth. Stir in 1 tsp lemon juice, 1/4 cup chiffonaded fresh basil, 1/2 tsp salt, and 1/4 tsp black pepper. Taste and adjust seasoning. If sauce is too thick, loosen with up to 1–2 tbs chicken stock or cream. Keep warm on very low heat; do not boil once cheese is added.

Place one crispy grit cake on each plate. Slice each chicken breast on the diagonal into 3–4 slices and arrange over the grit cake. Spoon generous amounts of the Parmesan basil cream sauce over the chicken and around the grit cake. Sprinkle each plate with 1/2 tbs grated Parmesan and garnish with extra basil leaves and a lemon wedge. Serve immediately.