Cart
  • 0
  • 0

Cart

  • A minimum order of $45 is needed for delivery.

About the Dish

8 ounces Chicken Breast
1/2 teaspoon PeachDish Salt
1/4 cup All Purpose Flour
2 tablespoons Spice Blend
1 small Yellow Onion
1 packet Bragg Liquid Aminos
6 ounces Brussel Sprouts
4 ounces Egg Noodles
2 ounces Sour Cream
2 sprigs Parsley
Per Serving
Calories 552
Total Fat 23 g
Saturated Fat 6 g
Trans Fat 0 g
Polyunsaturated Fat 5 g
Monounsaturated Fat 10 g
Cholesterol 71 mg
Sodium 1312 mg
Total Carbohydrates 55 g
Dietary Fiber 5 g
Sugar 5 g
Protein 32 g
Chef Seth Freedman

Since graduating first in his class in 1999 from the Culinary Institute of America, Seth Freedman has cooked with top chefs in New York City and later with the Four Seasons, and Star Provisions at Bacchanalia in Atlanta. Freedman has been serving as PeachDish’s culinary director since 2014, developing Southern-inspired recipes each week using local ingredients. Seth was honored as a Georgia Grown Executive Chef in 2016.

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!