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About the Dish

3/4 teaspoon PeachDish Salt
1/2 cup Stone-Ground Grits
8 ounces Chicken Breast
1 each Yellow Onion
2 cloves Mixed Mushrooms
1 tablespoon All Purpose Flour
4 ounces Spinach
1 packet Bragg Liquid Aminos
2 pats Butter
Per Serving
Calories 479
Total Fat 20 g
Saturated Fat 9 g
Trans Fat 0 g
Polyunsaturated Fat 1 g
Monounsaturated Fat 6 g
Cholesterol 108 mg
Sodium 1192 mg
Total Carbohydrates 50 g
Dietary Fiber 8 g
Sugar 3 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.


In a small saucepan over medium-high heat, combine 2 1/4 cups water and 1/4 teaspoon PeachDish Salt. When liquid comes to a simmer, stir in grits, stirring continuously as the liquid returns to a simmer. Reduce heat to medium-low, and cook 15-20 minutes. Using a whisk or flat-edged wooden spoon, stir along the bottom every 5 minutes or so to prevent the grits from scorching. When grits are creamy and tender, turn off the heat, cover the pot and let rest on the stove 10-15 minutes.
While grits cook, prepare your mise en place: Peel and thinly slice onion. Peel and mince garlic. Remove and discard mushroom stems; thinly slice caps. Cut or tear spinach into bite-size pieces.
Season chicken on all sides with a total 1/4 teaspoon PeachDish Salt.
Place a skillet over medium-high heat. Add 1 teaspoon cooking oil. When the oil is shimmering add chicken. Cook without disturbing 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, 2-3 minutes more. Remove chicken from the pan to a small bowl, cover with a plate and set aside.
Reduce heat under skillet to medium, and add remaining 1 teaspoon cooking oil. When oil is hot add onion and garlic. Cook while stirring until they begin to become translucent, 2-3 minutes.
Add mushrooms and 1/4 teaspoon PeachDish Salt. Cook while stirring until mushrooms are tender, 5-6 minutes.
Reduce heat to low, then stir in flour. Add spinach leaves, Bragg Liquid Aminos and remaining 1/2 cup water. Stir until spinach is wilted, 3-4 minutes. Return chicken to pan, along with any resting juices. Cover each breast in sauce. Taste and adjust seasoning as desired with remaining PeachDish Salt. Add a little water to adjust sauce, if needed.
Stir butter into grits, and season to taste with kosher salt and freshly ground black pepper. Serve chicken smothered in sauce with grits on the side, and enjoy!