Seared Chicken & Creamy Farro with Tomato-Caper Pan Sauce

Seared Chicken & Creamy Farro

with Tomato-Caper Pan Sauce

Group Created with Sketch. 40 min 11 SmartPoints®
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 570 Cals/serving
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To give our oregano-seasoned chicken a bright lift, we’re making a vibrant pan sauce with briny capers and fresh tomatoes, which we lightly crush as they cook to release their sweet natural juices. It’s perfect for serving atop a hearty bed of farro and zucchini finished with smooth crème fraîche and a sprinkle of Grana Padano cheese.

This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com

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ingredients
Seared Chicken & Creamy Farro with Tomato-Caper Pan Sauce
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
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: