Oregano Chicken & Fresh Tomato Pan Sauce with Farro & Zucchini
Customer Favorite

Oregano Chicken & Fresh Tomato Pan Sauce

with Farro & Zucchini

Group Created with Sketch. 40 min
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 570 Cals/serving
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For this hearty dish, we’re featuring vibrant, earthy dried oregano in two ways: half is used to season our chicken before it sears in the pan, while the other half is added to a sauce made with fresh tomatoes that’s served on top. It’s all finished with a sprinkle of Grana Padano cheese.

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ingredients
Oregano Chicken & Fresh Tomato Pan Sauce with Farro & Zucchini
Title
  • 2 Boneless, Skinless Chicken Breasts
  • ½ cup Semi-Pearled Farro
  • 1 Zucchini
  • 4 oz Grape Or Cherry Tomatoes
  • 2 cloves Garlic
  • 2 Tbsps Crème Fraîche
  • 0.7 oz Grana Padano Cheese
  • 1 Tbsp Capers
  • 1 tsp Whole Dried Oregano
tried-and-true
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step-by-step
instructions
Prepare the ingredients:
1 Prepare the 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. 

Cook the farro:
2 Cook the farro:

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 zucchini:
3 Cook the zucchini:

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 and cover with foil to keep warm. Wipe out the pan.

Cook the chicken:
4 Cook the chicken:

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 1 teaspoon 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.

Make the sauce:
5 Make the sauce:

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. 

Finish & serve your dish:
6 Finish & serve your dish:

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. Serve the finished farro topped with the sliced chicken and sauce. Garnish with the remaining grated cheese. Enjoy!

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Prepare the ingredients:
1 Prepare the 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. 

2 Cook the farro:

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:
Cook the zucchini:
3 Cook the zucchini:

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 and cover with foil to keep warm. Wipe out the pan.

4 Cook the chicken:

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 1 teaspoon 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.

Cook the chicken:
Make the sauce:
5 Make the sauce:

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. 

6 Finish & serve your dish:

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. Serve the finished farro topped with the sliced chicken and sauce. Garnish with the remaining grated cheese. Enjoy!

Finish & serve your dish: