|2 servings||calories per servings 552||protein serving 32 g||carbs per serving 55 g||total fat per serving 23 g|
Inspired by a request from our Operations Director, Rob Wheeler, this is our take on a classic Hungarian dish.
|Nutrition Facts||/ Per Serving|
|Total Fat||23 g|
|Saturated Fat||6 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||5 g|
|Monounsaturated Fat||10 g|
|Total Carbohydrates||55 g|
|Dietary Fiber||5 g|
Prepare your mise en place: Peel and dice onion. Trim any brown parts from Brussels sprouts and halve through stem end. Pick and chop parsley leaves.
Cut each chicken breast lengthwise into 4 strips. Season on all sides with a total 1/2 teaspoon PeachDish Salt.
In a small bowl, combine flour and 1 tablespoon Paprikash Seasoning. Coat chicken thoroughly with the flour mixture. Reserve the extra flour mixture for later use.
Heat a large skillet over medium-high heat, and add 1 tablespoon oil. Add chicken and cook without turning or stirring 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. Reduce heat to medium.
Add onion, and cook while stirring about 2 minutes. Add remaining 1 tablespoon cooking oil, remaining 1 tablespoon Paprikash Seasoning and 2 tablespoons reserved flour mixture. Stir thoroughly to combine. Add 1 cup water, 1 packet Bragg Liquid Aminos, Brussels sprouts and egg noodles, and bring to a boil. Reduce heat to low and simmer, stirring occasionally, until Brussels sprouts are fully cooked and tender, 8-10 minutes.
Return chicken to the pan along with any resting juices. Simmer 2-3 minutes more. Taste and adjust seasoning as desired with PeachDish salt. Stir in sour cream and parsley. Enjoy!
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.Learn More...