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About the Dish

  • Russet Potatoes

    Russet Potatoes

  • Chicken Breast

    Chicken Breast

  • PeachDish Salt

    PeachDish Salt

  • Butter


  • Garlic


  • Muscadine


  • White Wine

    White Wine

  • Oregano


  • Bragg Liquid Aminos

    Bragg Liquid Aminos

  • Grey Poupon Dijon Mustard

    Grey Poupon Dijon Mustard

  • Parsley


  • Pecans



Peel the potatoes, and cut them into 1-inch dice. Place the potatoes and 1 teaspoon kosher salt in a small saucepan, and cover with water. Place over high heat. When water comes to a boil, reduce heat just enough to maintain a heavy simmer. Cook 12-15 minutes, or until the potatoes are so tender they come apart when prodded with a fork.
Remove and reserve about 1/2 cup cooking liquid, then drain the potatoes well.
While the potatoes are cooking, season the chicken breasts on both sides with PeachDish Salt, and set aside. Prepare your mise en place: Peel and chop garlic. Cut muscadines in half, and pry out the seeds. Working over a bowl, squeeze each muscadine half to pop the translucent flesh from the skin into the bowl. (Use a spoon to scoop out the flesh if it won’t come out easily.) Reserve the juice and flesh together. Finely slice half the skins; discard remaining skins and the seeds. Pick and chop oregano leaves. Pick and chop parsley leaves.
Place the drained but still hot potatoes in a mixing bowl. Using a potato masher, mash the potatoes until smooth. Stir in 1 pat butter and the cheddar. Stir in just enough of the reserved cooking liquid to bring the potatoes to your desired consistency. Taste and adjust seasoning as desired. Cover to keep warm.
Heat a large sauté pan over medium heat. Add 2 teaspoons cooking oil; when oil is hot add the chicken. Cook without moving 4-5 minutes to brown the bottom. Flip and cook 3-4 minutes more, or until the chicken is opaque all the way through, firm to the touch, and browned on the second side. Remove chicken from pan, and set aside. Add garlic and sliced muscadine skins to the pan. Cook, stirring, 1 minute. Add wine, and cook until the pan is dry again, about 1 minute more.
Reduce heat to low. Add muscadine flesh and juice, oregano, Bragg Liquid Aminos, mustard and 1/2 cup water. Simmer 4-5 minutes. Stir in remaining 1 pat butter and parsley.
To serve, divide potatoes between 2 plates. Top with chicken and sauce; sprinkle with pecans. Enjoy!