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We’re elevating simply seared chicken in this dish by whipping up a zesty sauce with a simple trio of whole grain dijon, fromage blanc, and fresh lemon juice. It’s also a delicious accompaniment to the sweet and earthy flavors of our farro, sautéed carrots, and tangy dressed beets served underneath.

Ethan Mick

with Carrots, Beets & Farro

Chicken & Creamy Lemon-Mustard Sauce

Boneless, Skinless Chicken Breasts

Semi-Pearled Farro

Scallions

Carrots

Lemon

Cooked Beets

Dried Currants

Fromage Blanc

Whole Grain Dijon Mustard

Chicken Bone Broth

Fill a medium pot with salted water; cover and heat to boiling on high. Once boiling, add the **farro** and cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.

Cook the farro:

While the farro cooks, wash and dry the fresh produce. Peel the **carrots**; halve lengthwise, then thinly slice crosswise. Thinly slice the **scallions**, separating the white bottoms and hollow green tops. Quarter and deseed the **lemon**. On a paper towel-lined cutting board, small dice the **beets**. Place in a bowl; add **the juice of 2 lemon wedges** and season with salt and pepper. Place the **currants** in a separate bowl; add **1 tablespoon of hot water**. Set aside to rehydrate.

Prepare the ingredients:

While the currants rehydrate, pat the **chicken** dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat **1/2 teaspoon of olive oil** on medium-high until hot. Add the **seasoned chicken**. Cook 6 to 7 minutes, or until lightly browned. Flip and cook 3 minutes. Add the **broth**. Cook, occasionally spooning the broth over the chicken, 3 to 4 minutes, or until most of the liquid has cooked off and the chicken is cooked through. Leaving any remaining liquid and browned bits (or fond) in the pan, transfer the cooked chicken to a cutting board.

Cook the chicken:

Add **1/2 teaspoon of olive oil** to the pan of reserved fond; heat on medium-high until hot. Add the **sliced carrots** in an even layer; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the **sliced white bottoms of the scallions**. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Add **2 tablespoons of water** (carefully, as the liquid may splatter). Cook, stirring occasionally, 1 to 2 minutes, or until the water has cooked off. Turn off the heat.

Cook the carrots:

To make the sauce, in a bowl, combine the **fromage blanc**, **mustard**, and **the juice of the remaining lemon wedges**; season with salt and pepper. To the pot of **cooked farro**, add the **seasoned beets**, **cooked carrots**, and **rehydrated currants** (including the liquid). Stir to combine. Taste, then season with salt and pepper if desired. Slice the **cooked chicken** crosswise. Serve the **finished farro** topped with the **sliced chicken** and **sauce**. Garnish with the **sliced green tops of the scallions**. Enjoy!