Smothered Chicken over Creamy Cheese Grits

Smothered Chicken over Creamy Cheese Grits
4 chicken breast cutlets or 4 chicken thighs
Salt, pepper
Creole or Cajun seasoning
All-purpose flour
Cooking oil, mixed with bacon fat for best flavor
1 tablespoon butter
1 rib celery, diced
1/2 bell pepper, diced
1/2 large sweet onion, diced
1 cup rich chicken stock
Dry the chicken with paper towel and pound until uniform in thickness; the thinner the better but not so thin as the pieces break apart. Season each side with a light sprinkle of salt, pepper and Creole (or Cajun) seasoning. Dust each side heavily with flour. Set aside in a single layer.  Heat a large skillet over medium-high heat and when hot, add about 2 tablespoons of the oil mixture. When shimmering, add chicken to pan being careful not to overcrowd pan. You most likely will have to cook in two batches. Allow to cook, about 2 minutes on each side until nice and brown; do not overcook. Add more oil as needed making sure meat is 'sizzling' in pan. Remove to plate and put aside.  Begin the vegetable reduction by immediately adding butter and when melted, add vegetables. Cook stirring often scraping up the brown bits on the bottom of pan. Continue until vegetables are softened and onions are slightly browned around the edges. Allow moisture to cook out. Sprinkle about 1 tablespoon flour on top of vegetables and slowly stir to mix in. If needed, add more flour in 1/4-teaspoon increments until moisture is absorb. Allow to cook a few minutes and slowly incorporate in the chicken stock.  Simmer until slightly thicken, reduce heat to low and add chicken on top. Cover with tight fitting lid and allow cook for about 30 minutes or until vegetables have reduced to mostly liquid. Watch carefully toward the end and add more stock or water in needed.
Creamy Cheese Grits
2- 3/4 cups water
1/4 cup heavy cream
1 cup stone ground white grits
1 teaspoon salt
pinch cayenne
1 tablespoon butter
1/3 cup shredded mild cheddar cheese
Bring water to rapid boil and quickly whisk in heavy cream, grits and salt. At second simmer, add cayenne and reduce heat to low heat. Cover and cook for 20 minutes stirring often. Taste test for saltiness and creaminess adding more salt or water if needed. Stir in butter until incorporated and then slowing stir in cheese. Turn off heat.  Serve on warm plates topped with smothered chicken and gravy.