iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Pumpkin and Chocolate Mousse Trifle

Ingredients:
5 large egg yolks
1/4 cup water
1/3 cup confectioners’ sugar, plus 2 tablespoons
3 cups cold whipping cream
8 ounces good-quality bittersweet chocolate (60 to 70 percent cacao), chopped
1 1/4 cups canned pumpkin
1 1/2 teaspoons pumpkin pie spice
2 tablespoons brown sugar
2 (10-ounce) frozen pound cakes, thawed, and cut into 3/4-inch slices
2 tablespoons bourbon (optional, adults only)
Fresh raspberries
pumpkin seeds
or shaved chocolate
for garnish

Instructions:
Set the bowl of an electric mixer over a saucepan of shallow simmering water. Add the egg yolks, water, and 1/3 cup confectioners’ sugar and whisk constantly until the mixture is frothy, beginning to thicken, and has reached 150°F. Remove from the heat and beat with an electric mixer for 3 minutes, until thickened. In another small bowl over the simmering water, melt the chocolate. Remove from the heat and let cool slightly. Divide the egg mixture into two medium bowls. Stir the cooled chocolate into one bowl. Into the other bowl stir the pumpkin, pumpkin pie spice, and brown sugar. In another bowl, beat the whipping cream and 2 tablespoons confectioners’ sugar at high speed until stiff peaks form. Fold 1 1/2 cups whipped cream into the chocolate mixture, and 1 1/2 cups into the pumpkin mixture.
Place a layer of pound cake in the bottom of a trifle dish, large bowl, or individual dishes. Brush with a little bourbon. Spoon a 1-inch layer of pumpkin mousse over the cake. Top with a second layer of cake. Brush with bourbon. Spoon a 1-inch layer of chocolate mousse over this layer of cake. Top with a third layer of cake and again brush with bourbon. Top with the remaining whipped cream and garnish with raspberries or chocolate. Chill overnight.
Clams Casino with Bacon and Bell Pepper

Ingredients:
4 slices bacon (about 4 ounces)
2 medium shallots
1 red bell pepper
1–2 cups coarse kosher salt, plus more
2 teaspoons white wine vinegar
1/2 cup panko (Japanese breadcrumbs)
3 tablespoons olive oil
2 tablespoons chopped parsley
2 dozen littleneck clams
scrubbed
shucked
left on the half shell

Instructions:
Arrange a rack in center of oven; preheat to 500°F. Cook bacon in a large skillet over medium heat, turning occasionally, until golden and crisp, 5–7 minutes. Transfer bacon to paper towels, reserving fat in skillet. Let cool, then break into 1/2" pieces.
Purée shallots and bell pepper in a food processor until finely chopped. Add shallot mixture to bacon fat; season with 1/4 tsp. salt. Cook, stirring, until softened, about 5 minutes. Add vinegar and cook, stirring, until liquid is evaporated and mixture begins to look dry, about 3 minutes. Remove from heat.
Toss panko with oil and parsley in a small bowl; season lightly with salt. Spread a layer of salt on a rimmed baking sheet and arrange clams over to keep steady. Top each clam with a level 1/2 tsp. shallot mixture (you may have extra), then top with bacon and breadcrumb mixture. Roast until breadcrumbs are lightly toasted and clams are just cooked through, 6–8 minutes.
Roasted Red Pepper Harissa

Ingredients:
4 garlic cloves
1/2 cup olive oil
1/2 teaspoon caraway seeds
1/2 teaspoon coriander seeds
1/2 teaspoon cumin seeds
1/4 teaspoon black peppercorns
6 roasted red peppers from a jar, seeds removed
1 fresh red chile (such as cayenne or Fresno), halved, seeds removed
1 tablespoon red wine vinegar
1/2 teaspoon sugar
Kosher salt
A spice mill

Instructions:
Cook garlic and oil in a small saucepan over medium until garlic is tender, 10–15 minutes. Let cool.
Meanwhile, toast caraway seeds, coriander seeds, cumin seeds, and peppercorns in a dry small skillet, tossing often, until fragrant, about 2 minutes. Let cool; finely grind in spice mill.
Blend spices, garlic and oil, roasted red peppers, chile, vinegar, and sugar in a blender until smooth; season with salt.
Harissa can be made 1 day ahead. Cover and chill.
Salsa Verde With Toasted Breadcrumbs

Ingredients:
4 ounces country-style bread, crust removed, coarsely torn (about 1 cup)
1 cup olive oil, divided
Kosher salt
6 oil-packed anchovies, coarsely chopped
2 garlic cloves, finely grated
2 tablespoons coarsely chopped drained capers
1 tablespoon red wine vinegar
1 cup finely chopped parsley
Freshly ground black pepper

Instructions:
Preheat oven to 300°F. Bake bread on a rimmed baking sheet 5 minutes to dry out. Let cool.
Heat 1/4 cup oil in a medium skillet over medium. Add bread and cook, tossing and shaking pan often, until golden and crisp, about 5 minutes. Using a slotted spoon, transfer croutons to paper towels to drain; season with salt and let cool. Transfer croutons to a medium bowl and crush using your hands or a metal spoon until finely ground. Set aside.
Using the side of a chef’s knife, mash anchovies, garlic, and capers to a paste on a cutting board. Transfer anchovy mixture to a medium bowl. Add vinegar and let sit 10 minutes. Stir in parsley and remaining 3/4 cup oil.
To serve, mix breadcrumbs into salsa verde; season with salt and pepper.
Breadcrumbs can be made 1 day ahead; store airtight at room temperature. Salsa verde (without breadcrumbs) can be made 4 hours ahead; cover and chill.
Apple Gingerbread Cake With Cream

Ingredients:
3 tablespoons plus 1/2 cup unsalted butter, plus more for pan
1 cup (packed) light brown sugar, divided
1 pound lady apples, unpeeled, very thinly sliced, seeds removed, divided
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons kosher salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 cup robust-flavored (dark) molasses
1/2 cup pure maple syrup
2 large eggs, room temperature
2 tablespoons finely grated peeled ginger
1 1/2 teaspoons baking soda
1/2 cup heavy cream, plus more for serving
A 10-inch springform pan

Instructions:
Preheat oven to 350°F. Butter pan and line bottom with a parchment round; butter parchment. Heat 1 Tbsp. butter, 1/2 cup brown sugar, and 2 Tbsp. water in a large skillet over medium, stirring constantly, until butter is melted and sugar is dissolved. Cook, without stirring but swirling skillet often, until large bubbles that are slow to pop form, about 2 minutes. Pour caramel into prepared pan and tilt pan to evenly coat bottom.
Melt 1 Tbsp. butter in same skillet over medium heat; add half of apples and toss to separate. Cook, tossing often, until apples are softened and almost translucent, about 4 minutes. Repeat process with another 1 Tbsp. butter and remaining apples. Let apples sit until cool enough to handle, then arrange over caramel in several overlapping layers. Set pan aside.
Whisk flour, baking powder, salt, cinnamon, cloves, and nutmeg in a large bowl to combine; set aside. Heat molasses, maple syrup, remaining 1/2 cup brown sugar, and remaining 1/2 cup butter in a heatproof bowl set over a saucepan of barely simmering water, stirring constantly, until butter is melted and mixture is smooth. Whisk in eggs and ginger. Stir baking soda into 1/4 cup very hot water in a small bowl until dissolved, then whisk into molasses mixture. Whisk molasses mixture into reserved dry ingredients and scrape batter over apples, spreading evenly. Evenly drizzle 1/2 cup cream over batter.
Place cake on a foil-lined rimmed baking sheet and bake until center is firm to the touch and a cake tester inserted into the center comes out clean, 35–45 minutes. Transfer pan to a wire rack and let cake cool in pan 15 minutes. Run a paring knife around the sides of cake to loosen, then remove the sides of pan and invert cake onto rack. Carefully remove pan and peel away parchment (apples might stick, so work slowly). Let cool completely.
Slice cake into wedges and serve drizzled with more cream.
Cake can be baked 1 day ahead. Store tightly covered at room temperature. To revive apples, reheat cake slightly in a microwave and brush top with maple syrup.
All–Butter Pie Dough

Ingredients:
1 3/4 (196 grams) sticks unsalted butter, divided
1 tablespoon (12 grams) red wine vinegar
1/2 cup (118 grams) cold water
2 1/4 cups (333 grams) all-purpose flour
2 1/4 teaspoons (6.5 grams) kosher salt
1/2 tablespoon (6.5 grams) granulated sugar

Instructions:
Cut the butter into 1/2-inch (13-mm) cubes. Freeze 5 Tbsp. (70 grams) for 20 minutes or overnight; chill the remaining 1 1/8 sticks in the refrigerator until ready to use.
Stir the red wine vinegar into the cold water and set aside.
Combine the flour, salt, and sugar in the bowl of a food processor and pulse 5 or 6 times to combine.
Add the chilled butter and mix for 25 to 30 seconds, until the mixture resembles coarse meal.
Add the frozen butter and pulse 15 to 20 times, until the butter is in pea-sized pieces.
Add 6 tablespoons of the vinegar water and pulse 6 times. The dough should start to look crumbly. Test the dough by squeezing a small amount in the palm of your hand. If it easily holds together, it is done. If not, add 1/2 Tbsp. of the vinegar water and pulse 3 more times. Repeat this process as needed until the dough holds together.
Transfer the dough to a lightly floured work surface and knead together until smooth; dough should never come together in the food processor.
Divide the dough into 2 equal parts and roll each into a ball. Flatten the balls slightly and wrap separately in plastic wrap. Let the dough rest in the refrigerator until ready to use, at least 20 minutes but preferably overnight.
Papadums With Whipped Dal

Ingredients:
Cooking spray, 12 papadums, 1 tablespoon sunflower oil, 1/4 cup chopped white onion, 1 teaspoon minced garlic, 1 teaspoon curry powder, 1/8 teaspoon cardamom, 1 teaspoon chopped ginger, 1/2 teaspoon sea salt, 1/2 teaspoon freshly ground black pepper, 1 cup red lentils, 1/4 cup cilantro leaves, 1 1/2 tablespoons lemon juice, 2 tablespoons chopped tomato, 1/2 cup vegan mayo

Instructions:
Line a plate with paper towels. Pour a shallow layer of canola oil in a large sauté pan or skillet and heat over high heat until it ripples.
Fry the papadum sheets one at a time until crispy, about 30 seconds. There’s no need to flip them, as they are so thin. Transfer to the paper towel–lined plate to absorb excess oil, then cool to room temperature. Store in an airtight container at room temperature for up to 2 days.
Heat the sunflower oil in a medium saucepan over high heat until it ripples. Add the onion, garlic, curry, cardamom, ginger, salt, and pepper and cook, stirring occasionally, until the onion is translucent, about 4 minutes.
Reduce the heat to medium, add 3 cups water and the lentils, and cook, stirring occasionally, until the lentils are tender, about 15 minutes. Set aside to cool fully.
Transfer the lentil mixture to a blender with the remaining ingredients and blend until smooth. Serve with papadum pieces or store in an airtight container in the refrigerator for up to 3 days.
Maple Sweet Potato Bread

Ingredients:
1 tablespoon Bob’s Red Mill Egg Replacer
3 tablespoons water
2 cups sweet potato purée
1/2 cup maple syrup
1/4 cup Earth Balance vegan butter, melted
2 1/2 cups all-purpose flour
1 cup sugar
1/2 cup instant oats
2 teaspoons baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
3/4 teaspoon allspice
1 cup dried currants
1 cup chopped almonds (optional)

Instructions:
Preheat the oven to 350ºF. Lightly grease two 7 1/2×3 1/2–inch loaf pans and set aside. In a medium bowl, whisk the egg replacer and water together. Add the sweet potato puree, maple syrup, and Earth Balance, whisking to combine.
In a large bowl, combine the flour, sugar, oats, baking soda, salt, cinnamon, and allspice and stir. Make a well in the center of the dry ingredients and pour in the sweet potato mixture. Stir to combine. Stir in the currants and almonds.
Divide the mixture into the prepared loaf pans and bake until a toothpick inserted into the center comes out clean, about 55 minutes. Remove from the oven and allow to cool on a wire rack. Serve warm or at room temperature.
Dark Ginger Rye Cake With Yogurt and Honey

Ingredients:
Nonstick vegetable oil spray
1 cup robust-flavored (dark) molasses (not blackstrap)
1 cup stout
1/2 teaspoon baking soda
1 1/2 cups rye flour
1/2 cup all-purpose flour
2 tablespoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon freshly ground black pepper
1 1/2 teaspoons baking powder
1 teaspoon kosher salt
3 large eggs
1 cup granulated sugar
1 cup (packed) dark brown sugar
1 teaspoon finely grated peeled ginger
1 teaspoon vanilla extract
1/2 cup virgin coconut oil, melted, slightly cooled
1/4 cup vegetable oil
1/4 cup honey
2 cups plain whole-milk yogurt
A 10-inch-diameter springform pan

Instructions:
Preheat oven to 350°F. Lightly coat pan with nonstick spray. Bring molasses and stout to a simmer in a small saucepan, whisking to incorporate. Remove from heat and stir in baking soda; let cool.
Sift rye flour, all-purpose flour, ground ginger, cinnamon, nutmeg, and pepper through a coarse-mesh sieve into a medium bowl. Stir in baking powder and salt. Whisk eggs, granulated sugar, brown sugar, fresh ginger, and vanilla extract in a large bowl to combine. Whisk in coconut oil, vegetable oil, and cooled molasses mixture. Add dry ingredients and fold just until blended. Scrape batter into prepared pan.
Bake cake until a tester inserted into the center comes out clean, about 1 hour. Transfer pan to a wire rack and let cake cool in pan 10 minutes. Run a knife around sides of cake and unmold. Let cool completely.
Break cake into large pieces and arrange on a platter. Swirl honey into yogurt in a small bowl and serve alongside cake.
Cake can be made 3 days ahead. Store tightly wrapped at room temperature.
Slow-Cooked Garlicky Greens

Ingredients:
4 pounds mixed hardy greens (such as Tuscan kale, curly kale, Swiss chard, and/or collard greens; about 6 bunches), ribs and stems removed
Kosher salt
4 garlic cloves, lightly crushed
1/2 cup olive oil, plus more for drizzling
2 chiles de árbol or 1/2 teaspoon crushed red pepper flakes
1 tablespoon fresh lemon juice
Freshly ground black pepper

Instructions:
Working in batches, cook greens in a large pot of boiling heavily salted water until just barely wilted, about 2 minutes. Drain; let cool, then squeeze out excess water with your hands. Coarsely chop; set aside.
Heat a clean large pot over medium. Cook garlic and 1/2 cup oil, smashing down on garlic with a wooden spoon, until golden and soft, about 4 minutes. Add chiles de árbol and cook 30 seconds to infuse the oil with chile. Reduce heat to medium-low; add reserved greens. Cook, tossing and stirring occasionally, until greens are deep green and tender, 20–30 minutes. Remove from heat and stir in lemon juice. Season with salt and pepper. Transfer greens to a platter and drizzle with more oil.
Shaved Cauliflower Salad

Ingredients:
1 teaspoon finely grated lime zest
1/4 cup fresh lime juice
1 teaspoon Dijon mustard
1 teaspoon honey
1/4 cup olive oil
Kosher salt, freshly ground pepper
10 ounces cauliflower florets (from about 1/2 of a small head), very thinly sliced lengthwise on a mandoline
1 tablespoon plus 1 teaspoon nutritional yeast
2 cups (1-inch-wide strips) lollo rosso lettuce or romaine
2 cups torn frisée
2 ounces Parmesan
finely grated
divided

Instructions:
Whisk lime zest, lime juice, mustard, and honey in a large bowl. Whisking constantly, gradually add oil; whisk until emulsified. Season with salt and pepper.
Add cauliflower and 1 Tbsp. nutritional yeast to dressing; toss to combine. Add lettuce, frisée, and half of Parmesan and toss again; season with salt and pepper.
Transfer salad to a platter and top with remaining Parmesan and remaining 1 tsp. nutritional yeast.
3-Ingredient Orecchiette with Sausage and Fennel

Ingredients:
12 ounces orecchiette or other short pasta
Kosher salt
1 tablespoon olive oil
12 ounces sweet Italian sausage, casings removed
1 fennel bulb (about 12 ounces), cored, thinly sliced, fronds chopped and reserved
Freshly ground black pepper

Instructions:
Cook pasta in a large pot of boiling salted water until al dente. Drain pasta, reserving 1 cup pasta cooking liquid.
Meanwhile, heat oil in a large skillet over medium-high. Cook sausage, breaking up with a wooden spoon, until cooked through and browned and crispy in spots, 6–8 minutes. Using a slotted spoon, transfer to a plate.
Add sliced fennel to skillet; season with salt and pepper. Cook, stirring occasionally, until fennel begins to soften, about 5 minutes. Continue to cook, adding 1/4 cup water to skillet as bottom begins to brown (you may need to do this a few times), until soft and caramelized, 10–15 minutes more.
Add pasta and reserved pasta cooking liquid to skillet and cook, tossing to coat, until liquid has reduced to a creamy sauce, about 4 minutes. Add sausage and fennel fronds, season with salt and pepper, and toss to combine.
Maple Old-Fashioned

Ingredients:
2 ounces rye whiskey or bourbon
1 teaspoon pure maple syrup
Dash of Angostura bitters
Orange peel (for garnish)

Instructions:
Mix whiskey, maple syrup, bitters, and 1 tsp. water in an old-fashioned glass until syrup is dissolved. Add a single large ice cube, then garnish with orange peel.
3-Ingredient Caramel-Pear Galette

Ingredients:
1 sheet prepared boxed pie crust (not in a tin), thawed if frozen
3 firm-ripe pears, preferably Anjou or Bartlett (about 1 1/2 pounds), thinly sliced crosswise, seeds cut out with a small round cutter or paring knife
Pinch of kosher salt
1/2 cup plus 1 tablespoon caramel sauce
divided

Instructions:
Preheat oven to 375°F. Unroll pie crust onto a piece of parchment, then roll out to a 13"-diameter circle. Transfer dough on parchment to a rimmed baking sheet.
Toss pears, salt, and 1/2 cup caramel sauce in a medium bowl until pears are coated. Arrange pears over crust, leaving a 1 1/2" border, piling them up as you go. Pour any caramel sauce left in bowl over pears.
Fold crust up and over edges, overlapping as needed. Bake galette until crust is golden brown and filling is bubbling, 55–60 minutes. Whisk remaining 1 Tbsp. caramel and 1 Tbsp. hot water in a small bowl and brush over pears with a pastry brush. Let cool at least 15 minutes before cutting.
Four-Cheese Manicotti

Ingredients:
6 tablespoons unsalted butter, divided
1 medium onion, chopped
2 garlic cloves, finely chopped
2 teaspoons kosher salt, divided, plus more
3/4 teaspoon freshly ground pepper, divided
1 (28-ounce) can whole peeled tomatoes
1 (14-ounce) can whole peeled or diced tomatoes
1 1/4 cups (packed) basil leaves, coarsely chopped, divided
8 ounces dried manicotti noodles
Olive or vegetable oil (for greasing)
1/4 cup all-purpose flour
2 cups whole milk
1 cup grated Parmesan (about 3 ounces), divided
2/3 cup grated Pecorino Romano (about 2 ounces), divided
1 pound fresh ricotta
8 ounces fresh mozzarella, cut into 1/2" pieces
1 shallot, finely chopped
1 large egg

Instructions:
Preheat oven to 400°F. Melt 2 Tbsp. butter in a large skillet over medium heat. Cook onion and garlic, stirring often, until softened, about 3 minutes. Season with 1 tsp. salt and 1/2 tsp. pepper. Add both cans of tomatoes, breaking up with a wooden spoon, then increase heat to medium-high. Add 1/2 cup basil, bring to a simmer, and cook, stirring occasionally, until slightly reduced, 15–20 minutes.
Cook noodles in a large pot of boiling salted water, stirring occasionally, until al dente. Drain and transfer to a lightly oiled rimmed baking sheet.
Meanwhile, melt remaining 4 Tbsp. butter in a medium saucepan over medium-low heat. Add flour and cook, stirring constantly, until foamy and nutty smelling, 1–2 minutes. Whisking constantly, gradually add milk and bring to a simmer. Cook, whisking often, until mixture coats the back of a spoon, about 3 minutes. Stir in 1/3 cup Parmesan and 1/3 cup Pecorino; season with 1/2 tsp. salt and remaining 1/4 tsp. pepper.
Mix ricotta, mozzarella, shallot, egg, 1/3 cup Parmesan, 1/2 cup basil, and remaining 1/3 cup Pecorino and 1/2 tsp. salt in a medium bowl.
Spoon ricotta mixture into manicotti noodles at both ends. Spread half of tomato sauce then half of cheese sauce (keep them separate but they'll meld together) on bottom of a 13x9" or other 3-qt. baking dish. Arrange manicotti over, then top with remaining tomato sauce, cheese sauce, and 1/3 cup Parmesan. Bake manicotti until bubbling and lightly browned on top, 30–35 minutes. Let cool 5 minutes. Top with remaining 1/4 cup basil and serve.
Quatre-Quarts au Chocolat de Juliette (Chocolate Pound Cake)

Ingredients:
4 ounces fine-quality bittersweet chocolate (not unsweetened), chopped
1/4 cup plus 1 tablespoon water
1 stick (1/2 cup) unsalted butter, softened, plus more for pan
1/2 cup sugar
2 large egg yolks
1 cup sifted cake flour (not self-rising), plus more for pan
1/4 cup almond flour or finely ground blanched almonds
3 large egg whites
Lightly whipped cream as an accompaniment if desired
7-inch (5-cup) bundt
Kugelhupf
or other high sided tube pan

Instructions:
Preheat the oven to 325ºF. Butter and flour cake pan. In a small metal bowl set over a pan of barely simmering water, melt the chocolate with the water, stirring, until the mixture is smooth and remove the bowl from the heat. In the large bowl of an electric mixer, cream the butter with the sugar until the mixture is light and fluffy, beat in the egg yolks, 1 at a time, beating well after each addition, and beat in the chocolate mixture. Onto a sheet of wax paper, sift the cake flour and in a bowl, combine it with the almond flour. Beat the flour mixture into the yolk mixture in batches, scraping down the sides of the bowl after each addition, and transfer the mixture to a large bowl.
In the mixer bowl, cleaned, beat the egg whites with a pinch of salt until they just hold stiff peaks, stir 1/4 of the whites into the chocolate mixture to lighten it, and fold in the remaining whites gently but thoroughly. Spoon the batter into the bundt pan, smoothing the top, put the bundt pan in a deep roasting pan, and add enough hot water to the roasting pan to reach halfway up the side of the bundt pan. Bake the cake in the middle of the oven for 1 1/4 hours, or until a tester comes out clean. Remove the bundt pan from the water bath and let the cake cool in the pan on a rack for 10 minutes. Turn the cake out onto the rack and let it cool completely. Serve the cake with the cream.
Sautéed Chicken Breasts With Country Ham and Sage Sauce

Ingredients:
1/2 stick (1/4 cup) unsalted butter
1/4 cup all-purpose flour
3 cups chicken stock or broth
1/4 cup finely chopped mushrooms
3 garlic cloves, or to taste
A bouquet garni made by tying 3 parsley sprigs, 2 thyme sprigs, and 1/2 bay leaf in a cheesecloth bag.
9 ounces country ham, cut into julienne trips (about 2 cups)
2 tablespoons julienne strips of fresh sage
6 tablespoons heavy cream
White pepper to taste
6 tablespoons peanut oil
3 tablespoons unsalted butter
6 (1-pound) whole chicken breasts, boned, skinned, and halved
White pepper to taste
Cheddar grits
to serve

Instructions:
In a heavy saucepan, cook the butter and the flour over moderately low heat, whisking, for 3 minutes, whisk in the stock, and bring the mixture to a boil. Add the mushrooms, the garlic, and the bouquet garni and simmer the mixture, skimming the froth, for 25 minutes. Strain the mixture through a sieve into another heavy saucepan, stir in the ham, the sage, and the cream, and simmer the sauce until it is reduced to 3 cups. Add the pepper and salt to taste and keep the sauce warm, covered.
Preheat the oven to 200ºF. In a large skillet, heat 2 tablespoons of the oil and 1 tablespoon of the butter over moderately hight heat until the foam subsides. White the fat is heating, pat 4 of the chicken breast halves dry, season one side of each breast with the pepper and salt to taste and, in the fat, brown the 4 breasts, seasoned sides down, for 1 minute. Reduce the heat to moderately low and cook the chicken for 3 minutes more on each side, or until it is cooked through. Transfer the cooked chicken to a baking pan and keep it warm in the oven. Wipe the skillet clean with paper towels and cook the remaining chicken breasts, patted dry and seasoned, in the remaining oil and butter in 2 batches in the same manner. Serve the chicken with the sauce and grits.