Chicken & Creamy Lemon-Mustard Sauce

with Carrots, Beets & Farro

  • Group Created with Sketch.
    Time
    35 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 500 calories Group 22 Created with Sketch.
    Nutrition Label
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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.

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fresh
ingredients
Chicken & Creamy Lemon-Mustard Sauce with Carrots, Beets & Farro
Title
  • 2 Boneless, Skinless Chicken Breasts
  • ½ cup Semi-Pearled Farro
  • 2 Scallions
  • 6 oz Carrots
  • 1 Lemon
  • 4 oz Cooked Beets
  • 2 Tbsps Dried Currants
  • 2 Tbsps Fromage Blanc
  • 1 Tbsp Whole Grain Dijon Mustard
  • ⅓ cup Chicken Bone Broth
tried-and-true
kitchen tools
step-by-step
instructions
Cook the farro:
1 Cook the farro:

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. 

Prepare the ingredients:
2 Prepare the ingredients:

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. 

Cook the chicken:
3 Cook the chicken:

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 carrots:
4 Cook the carrots:

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. 

Finish & serve your dish:
5 Finish & serve your dish:

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! 

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Cook the farro:
1 Cook the farro:

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. 

2 Prepare the ingredients:

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:
Cook the chicken:
3 Cook the chicken:

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. 

4 Cook the carrots:

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:
Finish & serve your dish:
5 Finish & serve your dish:

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!