Chicken and Creamy Cheddar Grits

From Cooking with Paula Deen, Sept/Oct 2012

Chicken and Creamy Cheddar Grits
  1. 6 slices bacon
  2. 11/2 pounds boneless skinless chicken breasts, cut into 1/2-inch pieces
  3. 3/4 cup finely chopped onion
  4. 3/4 cup finely chopped red bell pepper
  5. 1 tablespoon minced garlic
  6. 3 tablespoons all-purpose flour
  7. 1 teaspoon dried thyme leaves
  8. 11/3 cups chicken broth
  9. 2 tablespoons fresh lemon juice
  10. Creamy Cheddar Grits
  1. In a large skillet, cook bacon over medium heat until crisp. Remove bacon to paper towels to drain, reserving 2 tablespoons drippings in skillet. Crumble bacon.
  2. Cook chicken, onion, bell pepper, and garlic in hot drippings over medium heat for 6 to 8 minutes, or until chicken is done. Add flour and thyme, and cook, stirring constantly, for 2 minutes. Add broth, and cook for 4 to 5 minutes, or until mixture is thickened and bubbly. Stir in lemon juice. Serve over Creamy Cheddar Grits. Top with crumbled bacon.
Makes 4 - 6 servings