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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 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
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.
2
Cut each chicken breast lengthwise into 4 strips. Season on all sides with a total 1/4 teaspoon PeachDish Salt.
3
In a small bowl, combine flour and 1 tablespoon Paprikash Seasoning. Add chicken pieces, and turn to coat thoroughly with the flour mixture.
4
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.
5
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.
6
Add remaining 1 teaspoon cooking oil and onion to sauté pan, and cook, stirring until onion starts to become translucent, about 2 minutes.
7
Stir in 1 tablespoon reserved seasoned flour and 1 teaspoon paprikash seasoning. Stir thoroughly to combine.
8
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.
9
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!