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About the Dish

1 small Edward & Sons Low Sodium Veggie Bouillon Cube
3 pats Butter
8 ounces Chicken Breast
1/2 teaspoon PeachDish Salt
1 small Shallot
1 teaspoon All Purpose Flour
1 small Lemon
2 sprigs Parsley
2 sprigs Oregano
1 cup Wild Rice Blend
Per Serving
Calories 609
Total Fat 21 g
Saturated Fat 9 g
Trans Fat 0 g
Polyunsaturated Fat 1 g
Monounsaturated Fat 6 g
Cholesterol 119 mg
Sodium 747 mg
Total Carbohydrates 73 g
Dietary Fiber 7 g
Sugar 4 g
Protein 39 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.


In a small saucepan, combine rice, 1 3/4 cups water, bouillon cube and 1 pat butter. Bring to a boil over medium-high heat. Reduce heat to low, cover and simmer 40 minutes. Remove from heat and let stand covered for 5 minutes. The rice should maintain a slightly firm texture. Drain off any excess water. Prepare your mise en place: Peel and mince shallot. Zest and juice lemon, measure 2 tablespoons juice, save the rest for another use. Pick and chop parsley leaves. Pick and chop oregano leaves.
Season both sides of each chicken breast with a total of 1/4 teaspoon PeachDish Salt, and set aside at room temperature.
Place a skillet over medium-high heat. Add 1 teaspoon cooking oil. When the oil is shimmering add chicken breasts. Cook without turning or stirring until browned on the bottom, 3-4 minutes. Flip and continue cooking until the chicken is opaque all the way through, firm to the touch, and browned on the second side, about 2-3 minutes more. Remove chicken from the pan to a small bowl, cover with a plate and set aside.
Reduce heat to medium. Add shallots and cook while stirring until they start to become translucent, about 2 minutes.
Stir in flour, and continue to cook for an additional 30 seconds.
Stir in 1 cup water, 1/4 PeachDish Salt, chopped oregano, 2 tablespoons lemon juice and lemon zest. Bring to a simmer, and continue to cook while stirring for 2-3 minutes more. If necessary, adjust sauce with a little water.
Thinly slice chicken against the grain. Remove sauce from heat, stir in remaining 2 pats butter and chopped parsley. Stir in any resting juices from chicken breasts. Taste and adjust seasoning as desired.
Serve chicken breasts with sauce and wild rice & enjoy!