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About the Dish

8 ounces Chicken Breast
1/2 teaspoon PeachDish Salt
1/4 cup All Purpose Flour
1 1/3 tablespoons Paprika
6 ounces Broccoli
1 small Yellow Onion
1 packet Bragg Liquid Aminos
4 ounces Egg Noodles
2 ounces Sour Cream
2 sprigs Parsley
Per Serving
Calories 569
Total Fat 23 g
Saturated Fat 5 g
Trans Fat 0 g
Polyunsaturated Fat 1 g
Monounsaturated Fat 10 g
Cholesterol 89 mg
Sodium 1023 mg
Total Carbohydrates 56 g
Dietary Fiber 5 g
Sugar 5 g
Protein 36 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.


Prepare your mise en place: Peel and dice onion. Cut broccoli into bite-size florets, and cut stems into 1/2-inch pieces. Pick and chop parsley leaves.
Cut each chicken breast lengthwise into 4 strips. Season on all sides with a total 1/4 teaspoon PeachDish Salt.
In a small bowl, combine flour and 1 tablespoon Paprikash Seasoning. Add chicken pieces, and turn to coat thoroughly with the flour mixture.
Heat a large skillet over medium-high heat. Add 2 teaspoons cooking oil. When oil is shimmering add chicken pieces (reserve remaining flour mixture for later use), and cook without disturbing 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. Add 1 teaspoon cooking oil, and add broccoli in an even layer. Season with 1/4 teaspoon PeachDish Salt. Cook, stirring occasionally, until broccoli just starts to become tender but still has a little crunch, 5-6 minutes. Remove broccoli, and set aside with chicken.
Add remaining 1 teaspoon cooking oil and onion to sauté pan, and cook, stirring until onion starts to become translucent, about 2 minutes.
Stir in 1 tablespoon reserved seasoned flour and 1 teaspoon paprikash seasoning. Stir thoroughly to combine.
Add 2 cups water, 1 packet Bragg Liquid Aminos and egg noodles, and bring to a boil. Decrease heat to low and simmer, stirring occasionally and pressing noodles under liquid, until noodles are tender, 8-10 minutes.
Return chicken and broccoli to the pan along with any resting juices. Stir in sour cream and parsley. Taste and adjust seasoning as desired with remaining paprikash seasoning and PeachDish Salt. Enjoy!