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Erin Renouf MylroieCheery-Cherry Chicken with Crispy Onion Grits |
Here's what Erin Renouf Mylroie has to say
How did you hear about the contest?
On-line.
Why did you enter?I actually use French's products when I cook. I'm hooked on French's yellow mustard, and yes-it has to be French's. And French's fried onions are marvelously addictive. When I saw that French's was having a cook-off, I just entered a couple of recipes that I had already developed and used at home regularly. And of course, the $25,000 was certainly an incentive!
Do you volunteer? Any extracurricular activites?I've spent the last five years as a Board Member for George Washington Academy, as Vice President over Curriculum. I am also a Sunday school teacher, believe it or not. My interests include crossword puzzles, reading, running, cooking, baking, and traveling.
Ingredients:
1 tbsp FRENCH'S® Classic Worcestershire Sauce
2 tbsp FRENCH'S® Honey Mustard
3/4 cup FRENCH'S® French Fried Onions
1 lb chicken breasts, boneless, skinless
2 tbsp olive oil
1/2 cup cherry preserves
1 cup instant grits
2 tbsp chopped parsley
26 oz water
1/4 tsp salt
1/2 tsp pepper
Directions:
Sprikle chicken with 1/2 teaspoon pepper and FRENCH'S worcestershire sauce. Heat oil in heavy large skillet over medium high heat. Add chicken and cook for four minutes per side, or until nicely browned. In a small bowl combine FRENCH'S honey mustard, 1/4 cup water, and cherry preserves. Add to chicken in pan and bring to a boil, reduce heat and simmer for five minutes or until sauce is warmed through and chicken is cooked through. Meanwhile, bring 3 cups of water to a boil in a medium saucepan. Slowly whisk in grits and 1/4 teaspoon salt; reduce heat to low and cook for 6 minutes, or until thickened, stirring occasionally. Keep grits warm Chop FRENCH's Fried onions into small pieces. In a medium bowl, combine parsley and FRENCH'S fried onions. Stir 1/2 cup mixture into grits. To serve, divide grits between each of four bowls. Cover with one chicken breast and cherry pan sauce. Sprinkle with remaining FRENCH's onion/parsley mixture, dividing evenly, and serve. Yield: 4 servings, Prep Time: 25 minutes
French's Cook-Off 2009 Sponsors:
