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About the Dish

8 ounces Chicken Breast
1 teaspoon PeachDish Salt
2 ounces Bacon
1 small Yellow Onion
2 sprigs Sage
1 pound Brussels Sprouts
1 tablespoon Brown Sugar
2 teaspoons Apple Cider Vinegar
1 packet Grey Poupon Dijon Mustard
1 packet Bragg Liquid Aminos
2 teaspoons Butter
Per Serving
Calories 415
Total Fat 15 g
Saturated Fat 6 g
Trans Fat 0 g
Polyunsaturated Fat 3 g
Monounsaturated Fat 4 g
Cholesterol 114 mg
Sodium 1445 mg
Total Carbohydrates 27 g
Dietary Fiber 13 g
Sugar 8 g
Protein 38 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.


Please read entire recipe before beginning.
Cut each chicken breast lengthwise into 4 strips. Season on all sides with a total 1/2 teaspoon PeachDish salt. Heat a large sauté pan over medium-high heat. Add cooking oil, then chicken pieces. Cook 2-3 minutes without moving, or until browned on bottom. Turn pieces and cook 1-2 minutes more, or until brown on bottom. Transfer to a plate and set aside.
Prepare your mise en place: Cut bacon slice crosswise into 1/4-inch-thick strips (“batonette”). Peel and dice onion. Pick and chop sage leaves. Halve and trim any brown parts from Brussels sprouts.
Reduce heat under pan to medium. Add bacon and 1/4 cup water. Cook while stirring 8-10 minutes, or until water evaporates and bacon begins to brown.
Add onion and cook while stirring 2-3 minutes, or until onion begins to become translucent. Add sage and Brussels sprouts. Cook while stirring 3-4 minutes.
Stir in remaining 1/2 teaspoon PeachDish salt, brown sugar, vinegar, mustard, Bragg Liquid Aminos and remaining 3/4 cup water. Use a wooden spoon or high-temp spatula to scrape the flavorful browned bits off the bottom of the pan. Bring liquid to a boil, adjust heat to medium, cover pan and cook 8-10 minutes, or until Brussels sprouts start to become tender.
Uncover pan, return chicken and resting juices to the pan, and cook 3-4 minutes more. Stir in butter. Taste and adjust seasoning as desired.
Serve and enjoy!