About the Dish

  • Chicken Breast

    Chicken Breast

  • PeachDish Salt

    PeachDish Salt

  • All Purpose Flour

    All Purpose Flour

  • Spice Blend

    Spice Blend

  • Onion

    Onion

  • Bragg Liquid Aminos

    Bragg Liquid Aminos

  • Egg Noodles

    Egg Noodles

  • Sour Cream

    Sour Cream

  • Parsley

    Parsley

METHOD

1
Prepare your mise en place: Peel and dice onion. Trim any brown parts from Brussels sprouts and halve through stem end. Pick and chop parsley leaves.
2
Cut each chicken breast lengthwise into 4 strips. Season on all sides with a total 1/2 teaspoon PeachDish Salt.
3
In a small bowl, combine flour and 1 tablespoon Paprikash Seasoning. Coat chicken thoroughly with the flour mixture. Reserve the extra flour mixture for later use.
4
Heat a large skillet over medium-high heat, and add 1 tablespoon oil. Add chicken and cook without turning or stirring 2-3 minutes. Turn over each piece and brown about 2 minutes more. Remove the chicken from the pan, and set aside on a clean plate or bowl. Reduce heat to medium.
5
Add onion, and cook while stirring about 2 minutes. Add remaining 1 tablespoon cooking oil, remaining 1 tablespoon Paprikash Seasoning and 2 tablespoons reserved flour mixture. Stir thoroughly to combine. Add 1 cup water, 1 packet Bragg Liquid Aminos, Brussels sprouts and egg noodles, and bring to a boil. Reduce heat to low and simmer, stirring occasionally, until Brussels sprouts are fully cooked and tender, 8-10 minutes.
6
Return chicken to the pan along with any resting juices. Simmer 2-3 minutes more. Taste and adjust seasoning as desired with PeachDish salt. Stir in sour cream and parsley. Enjoy!

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