Tonight’s dish celebrates petite cherry tomatoes, undeniably among the summer’s most delightful produce. (Depending on what’s best near you, yours may be yellow or red.) We’re cooking them with a bit of butter and vinegar—creating a bright, rich sauce for chicken. A side salad of farro and green beans sautéed with garlic and capers makes for a hearty complement.
Ingredients
Ingredients
- 2 Boneless, Skinless Chicken Breasts
- 2/3 c Semi-Pearled Farro
- 6 oz Cherry Tomatoes
- 4 oz Green Beans
- 2 Garlic
- 1 Basil
- 3 tbsp All-Purpose Flour
- 2 tbsp Butter
- 1 1/2 tbsp Capers
- 1 tbsp Sherry Vinegar
- 1/4 tsp Crushed Red Pepper Flakes
Instructions
Instructions
Cook the farro:
Heat a small pot of salted water to boiling on high. Once boiling, add the farro and cook, uncovered, 17 to 19 minutes, or until tender. Turn off the heat; drain thoroughly and return to the pot.
Prepare the ingredients:
While the farro cooks, wash and dry the fresh produce. Cut off and discard the stem ends of the green beans; cut into 1-inch pieces. Peel and roughly chop the garlic. Halve the tomatoes; place in a bowl and season with salt and pepper.
Cook the green beans:
While the farro continues to cook, in a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the green beans; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the garlic, capers, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Transfer to a plate; season with salt and pepper to taste. Set aside in a warm place. Rinse and wipe out the pan.
Coat & cook the chicken:
While the farro continues to cook, place the flour on a plate. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Thoroughly coat both sides of the seasoned chicken in the flour (tapping off any excess). In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the coated chicken and cook 4 to 6 minutes per side, or until lightly browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a cutting board. Set aside in a warm place.
Make the tomato sauce:
Add the seasoned tomatoes to the pan of reserved fond. (If the pan seems dry, add 1 teaspoon of olive oil.) Cook on medium-high, stirring occasionally, 2 to 3 minutes, or until slightly saucy. Add the butter and half the vinegar; season with salt and pepper. Cook, stirring constantly and scraping up any fond from the bottom of the pan, 30 seconds to 1 minute, or until thoroughly combined and the butter has melted. Turn off the heat; season with salt and pepper to taste.
Make the farro salad & plate your dish:
Pick the basil leaves off the stems; discard the stems. Add the cooked green beans, remaining vinegar, and a drizzle of olive oil to the pot of cooked farro. Stir to combine; season with salt and pepper to taste. Cut the cooked chicken crosswise into 1-inch-thick pieces. Divide the farro salad and sliced chicken between 2 dishes. Top the chicken with the tomato sauce. Garnish with the basil (tearing the leaves just before adding). Enjoy!