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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.

Ethan Mick

with Farro & Green Bean Salad

Chicken & Cherry Tomato Sauce

Boneless, Skinless Chicken Breasts

Semi-Pearled Farro

Cherry Tomatoes

Green Beans

Garlic

Basil

All-Purpose Flour

Butter

Capers

Sherry Vinegar

Crushed Red Pepper Flakes

Ingredients

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.

Cook the farro:

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.

Prepare the ingredients:

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.

Cook the green beans:

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.

Coat & cook the chicken:

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 tomato sauce:

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!