|2 servings||calories per servings 560||protein serving 38 g||carbs per serving 58 g||total fat per serving 20 g|
Smoky red paprika, one of the most widely used spices in the world, takes center stage in our take on a classic Hungarian-inspired dish. Humanely-raised chicken is coated in a spiced breading and lightly fried, then served with seared broccoli and egg noodles in a light sour cream sauce. This comforting dinner is richly spiced with paprika, but it is not “spicy.”
|Nutrition Facts||/ Per Serving|
|Total Fat||20 g|
|Saturated Fat||5 g|
|Trans Fat||0 g|
|Total Carbohydrates||58 g|
|Dietary Fiber||6 g|
MISE EN PLACE
• Peel and dice onion.
• Cut broccoli into bite-size pieces.
• Pick and chop parsley leaves.
• Cut each chicken breast lengthwise into 4 strips.
Season chicken on all sides with a total 1/4 teaspoon PeachDish Salt.
• In a bowl, combine flour and 1 tablespoon paprikash seasoning.
• Add chicken, and turn to coat.
• Reserve remaining seasoned flour.
• Place a large skillet over medium-high heat. Add 2 teaspoons cooking oil. When oil is hot, add chicken. Cook without disturbing until browned on bottom, 2-3 minutes.
• Flip chicken. Cook without disturbing until browned on other side, about 2 minutes.
• Transfer chicken to a bowl.
• Add 1 teaspoon cooking oil to skillet. Stir in broccoli and 1/4 teaspoon PeachDish Salt. Cook, stirring occasionally, until broccoli just begins to become tender, 5-6 minutes.
• Transfer broccoli to chicken bowl.
• Add 1 teaspoon cooking oil and onion to skillet. Cook, stirring, until onion begins to become translucent, about 2 minutes.
• Stir in 1 tablespoon reserved seasoned flour and 1 teaspoon paprikash seasoning.
• Add 2 cups water, liquid aminos and egg noodles.
• When water boils, reduce heat to low. Simmer, stirring occasionally, until noodles are tender but not mushy, 8-10 minutes.
• Return chicken and broccoli to skillet, along with any resting juices.
• Fold in sour cream and parsley. Taste and adjust seasoning as desired with paprikash seasoning and PeachDish Salt.
• Divide between 2 bowls, and 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...