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About the Dish

1/4 teaspoon PeachDish Salt
1/2 cup Polenta
1 pat Butter
8 ounces Chicken Breast
4 ounces Mixed Mushrooms
1 each Yellow Onion
2 cloves Garlic
2 ounces Roasted Red Peppers
1/2 cup Tomato Sauce
1 1/2 teaspoon Marinara Spice
Per Serving
Calories 521
Total Fat 16 g
Saturated Fat 3 g
Trans Fat 0 g
Polyunsaturated Fat 1 g
Monounsaturated Fat 0 g
Cholesterol 76 mg
Sodium 1201 mg
Total Carbohydrates 61 g
Dietary Fiber 6 g
Sugar 7 g
Protein 34 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.


Place 1 3/4 cups water in a saucepot over high heat, and add 1 teaspoon kosher salt. While you are waiting for water to boil, prepare your mise en place: Remove and discard mushroom stems, and thinly slice caps. Peel and thinly slice onion. Peel and mince garlic. Dice roasted red pepper. Pick and chop oregano leaves. Cut each chicken breast against the grain into 3 equal pieces.
When water is almost to a boil, add polenta, and stir vigorously with whisk. Reduce heat to low, and stir to ensure that polenta does not clump or stick to bottom. Cook, stirring occasionally, until polenta is tender and smooth, about 12 minutes. Cover and remove from heat to keep warm.
While polenta is simmering, place a large skillet (with lid) over medium-high high heat. Add cooking oil. When oil is shimmering, add chicken pieces in a single layer, and season with 1/4 teaspoon PeachDish Salt. Cook without disturbing until brown on bottom, 2-3 minutes. Turn each piece, and brown on second side, 1-2 minutes more. Remove from pan to a bowl or plate, and cover to keep warm.
Keeping skillet over medium-high heat, add mushrooms, and cook until wilted and lightly browned, 2-3 minutes.
Add onion and garlic. Cook, stirring, until onion begins to become translucent, about 4 minutes.
Stir in oregano, red pepper, tomato sauce, cacciatore spice blend and remaining 1/2 cup water. Bring to a boil. When sauce just comes to a boil, reduce heat to a simmer, and add chicken (along with any resting juices) back to the skillet. Taste and adjust seasoning as desired.
Stir butter into polenta. Taste and adjust seasoning as desired. Divide polenta between 2 plates. Top with stew and Parmesan. Enjoy!