Creamy Chicken and Cheesy Grits

Quick and easy and so good.

6 slices bacon
1 1/2 pounds boneless skinless chicken breasts, cut into1/2-inch pieces
3/4 cup finely chopped onion
3/4 cup finely chopped red bell pepper
1 tablespoon minced garlic
3 tablespoons all-purpose flour
1 teaspoon dried thyme leaves
1 1/3 cups chicken broth
2 tablespoons fresh lemon juice
Creamy Grits (recipe follows)

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.

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 Grits. Top with crumbled bacon.

Creamy Cheddar Grits
Makes 4 to 6 servings

4 cups water
2 cups milk
1 1/4 cups quick-cooking grits
1 cup shredded Cheddar cheese
1 teaspoon salt

 In a medium saucepan, combine water and milk. Bring to a boil over medium-high heat. Add grits; reduce heat to low, and cook, stirring occasionally, for 10-12  minutes, or until thickened. Stir in cheese and salt, stirring until cheese melts. This