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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 joining the PeachDish team in 2014 as culinary director, Seth Freedman has created hundreds of exciting and fun-to-make menus using fresh, seasonal ingredients from around the South. Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food. Seth loves cooking and teaching. This is as obvious when he reminisces on his former role at farmers markets as it is when he discusses his role at PeachDish. He believes that the objectives for both positions are not so different; both as Market Chef and as PeachDish culinary director, Seth helps people approach the idea of cooking for themselves, and gives them the tools to do so in a way that improves their health and supports Georgia’s local farming community. PAST WORK: Oceana, NYC, New York; March, NYC, New York; Tabla, NYC, New York; Four Seasons, Atlanta, GA; Star Provisions, Atlanta, GA; Bacchanalia, Atlanta, GA; Seeds of Nutrition, Atlanta, GA; Community Farmers Markets, East Atlanta Village, Atlanta GA.

METHOD

1
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.
2
Season both sides of each chicken breast with a total of 1/4 teaspoon PeachDish Salt, and set aside at room temperature.
3
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.
4
Reduce heat to medium. Add shallots and cook while stirring until they start to become translucent, about 2 minutes.
5
Stir in flour, and continue to cook for an additional 30 seconds.
6
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.
7
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.
8
Serve chicken breasts with sauce and wild rice & enjoy!