master

To top simply seared chicken, we’re making a vibrant pan sauce with briny capers and fresh tomatoes, which we crush with a spoon as they cook to release their sweet natural juices. It’s perfect for serving atop a hearty bed of farro and sautéed zucchini, finished with a touch of smooth crème fraîche and nutty Grana Padano cheese.

Ethan Mick

with Farro & Zucchini

Oregano Chicken & Fresh Tomato Pan Sauce

Boneless, Skinless Chicken Breasts

Semi-Pearled Farro

Zucchini

Grape Or Cherry Tomatoes

Garlic

Grana Padano Cheese

Capers

Crème Fraîche

Whole Dried Oregano

Ingredients

Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Halve the **zucchini** lengthwise, then thinly slice crosswise. Peel and roughly chop **2 cloves of garlic**. Halve the **tomatoes**. Roughly chop the **capers**. Grate the **cheese** on the small side of a box grater.

Prepare the ingredients:

Add the **farro** to the pot of boiling water. Cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

Cook the farro:

While the farro cooks, in a medium pan (nonstick, if you have one), heat **1 teaspoon of olive oil** on medium-high until hot. Add the **sliced zucchini** in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the **chopped garlic**; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Transfer to a plate. Cover with foil to keep warm. Wipe out the pan.

Cook the zucchini:

While the farro continues to cook, pat the **chicken** dry with paper towels; season on both sides with salt, pepper, and **half the oregano**. In the same pan, heat **2 teaspoons of olive oil** on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a cutting board; cover with foil to keep warm.

Cook the chicken:

Add **1 teaspoon of olive oil** to the pan of reserved fond; heat on medium-high until hot. Add the **halved tomatoes**; season with salt and pepper. Cook, stirring frequently and pressing on the tomatoes with the back of a spoon, 1 to 2 minutes, or until slightly softened. Add the **chopped capers** and **remaining oregano**. Cook, stirring constantly, 30 seconds to 1 minute, or until combined. Add **1/2 cup of water** (carefully, as the liquid may splatter). Season with salt and pepper. Cook, stirring constantly, 1 to 2 minutes, or until thickened. Turn off the heat.

Make the sauce:

To the pot of **cooked farro**, add the **cooked zucchini**, **crème fraîche**, and **half the grated cheese**. Stir to combine. Taste, then season with salt and pepper if desired. Slice the **cooked chicken** crosswise. Top the **finished farro** with the **sliced chicken** and **sauce**. Garnish with the **remaining grated cheese**. Enjoy!