Chicken and Farro with Burst Tomatoes
This herby, brown butter Chicken and Farro with Burst Tomatoes is a wonderfully delicious dish to serve this spring or any time. Using basil, parsley and oregano to flavor this dish and sunny burst cherry tomatoes, this crispy chicken dish will become a favorite!
Lightly breaded chicken is served alongside lemony farro and sautéed cherry tomatoes. It’s drizzled with an herby brown butter sauce.
You’ve got your protein, grains and veggies all together in one dish. And it all comes together in about 45 minutes. My kind of meal!
Begin this recipe by boiling the farro along with some oregano sprigs. Traditional farro can take about 25 minutes to become tender, but you can also use Trader Joe’s 10-minute farro. Brilliant! Once cooked, drain the farro and set aside.
While the farro is cooking, add olive oil to a large skillet and once hot, add the cherry tomatoes and a pinch of salt. The cherry tomatoes will pop open after about 6 minutes. Lower the heat and continue to cook the tomatoes until they are soft and juicy. Transfer them to a plate.
Set aside two shallow bowls. Fill one with flour and one with eggs that have been beaten. Dredge the chicken in flour, then through the eggs and again through the flour. Place the chicken pieces in a hot skillet with melted butter and cook for 3-4 minutes per side. Transfer the chicken to a plate.
Add more butter to the skillet and whisk in garlic, honey and lemon juice. Add oregano and the the cooked farro. Allow the farro to toast in the butter and then season with salt.
In a small saucepan, brown the remaining butter and then stir in chopped parsley.
Add the chicken and tomatoes back into the farro skillet and heat it through. Drizzle with the herby brown butter sauce and garnish with fresh basil leaves.
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Chicken and Farro with Burst Tomatoes
Makes: 4 servings
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Ingredients
- 1 cup farro, rinsed
- kosher salt
- 2 sprigs parsley
- 1/4 cup olive oil
- 1 pound cherry tomatoes
- 4 chicken cutlets (about 1 & 1/2 pounds total)
- 3/4 cup all-purpose flour
- 2 eggs
- 8 tbsp butter
- 2 garlic cloves, minced
- 1 tbsp honey
- 1 lemon, juiced
- 2 sprigs oregano
- 1 tbsp chopped parsley
- 6 basil leaves, torn
Instructions
Bring a saucepan with about 2 quarts of water to a boil. Add a generous pinch of salt. Add the farro and parsley sprigs. Cook for about 25 minutes, or until tender. Drain the farro and reserve the saucepan.
Meanwhile, heat a 12-inch cast-iron skillet over medium heat. Add the olive oil. Once hot, add the cherry tomatoes and a pinch of salt. Cook for about 6 minutes until starting to “burst” open. Lower the heat to medium-low and continue to cook for about 6-8 minutes until soft and juicy, stirring often. Transfer the tomatoes to a plate.
While the tomatoes cook, bring the chicken to room temperature. Prepare 2 bowls: one with the flour plus a pinch of salt and one with the eggs (beaten).
Add 2 tablespoons of butter to the skillet and let melt. Dredge the chicken in the flour. Shake off any excess and dredge through the eggs. Let any excess drip off and dredge through the flour again. Add the chicken to the hot butter over medium heat. Cook the chicken for about 3-4 minutes per side, or until just cooked through. Transfer the chicken to a plate.
Add 2 more tablespoons of butter to the skillet and let melt. Whisk in the garlic, honey, and lemon juice. Add the oregano. Simmer the mixture for a minute or so. Add the cooked farro and allow to toast in the butter for about 2 more minutes. Season with salt to taste.
Meanwhile, add the remaining 4 tablespoons of butter to the reserved saucepan over medium-low heat. Cook the butter until browned, swirling the pan often. Once browned, remove from the heat and stir in the parsley.
Add the chicken and tomatoes back to the farro skillet and heat through. Serve with the herby brown butter drizzled over top. Garnish with fresh basil.
Recipe by The Original Dish
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