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Seared Chicken & Lemon-Dijon Sauce
with Autumn Harvest Farro Salad
35 MIN
4 Servings
From the Test Kitchen
Fall flavors are bountiful in the hearty bed of farro we’re serving under our seared chicken—loaded with roasted squash, collard greens, and tangy-sweet marinated apple. To give our chicken (seared with spices like paprika and cayenne pepper)a final boost of piquant flavor, we’re making a zesty sauce with whole grain mustard, lemon juice, and mascarpone cheese.
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NutritionPER SERVING
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Calories540 Cals (est.)
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fresh
ingredients
Title
-
4 Boneless, Skinless Chicken Breasts
- 1 cup Semi-Pearled Farro
- 1 Lemon
- 1 Delicata Squash
- 1 Apple
- 1 bunch Collard Greens
- 2 Tbsps Maple Syrup
- 1 Shallot
- 2 Tbsps Mascarpone Cheese
- 2 Tbsps Apple Cider Vinegar
- 1 Tbsp Whole Grain Dijon Mustard
-
1 Tbsp Southern Spice Blend (Onion Powder, Garlic Powder, Ground Yellow Mustard, Smoked Paprika & Cayenne Pepper)
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients & marinate the apple:
Place an oven rack in the center of the oven, then preheat to 450°F. Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut off and discard the ends of the squash. Quarter the squash lengthwise; using a spoon, scoop out and discard the pulp and seeds. Cut the squash crosswise into 1/2-inch pieces. Separate the collard green leaves from the stems; discard the stems, then roughly chops the leaves. Peel and thinly slice the shallot. Combine in a large bowl. Quarter and deseed the lemon. Core and medium dice the apple. Place in a bowl. Top with the juice of 2 lemon wedges; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.
2
Prepare & cook the vegetables:
To the bowl of prepared collard greens and shallot, add the maple syrup, vinegar, and a drizzle of olive oil; season with salt and pepper. Stir to coat. Place a large piece of foil on one side of a sheet pan. Place the dressed collard greens and shallot on one side of the foil. Evenly drizzle with 1 tablespoon of water. Fold the foil in half over the collard greens. Fold the three open edges inwards to completely seal the packet. Place the squash pieces on the other side of the sheet pan. Drizzle with olive oil and season with salt, pepper, and half the spice blend; toss to coat. Arrange in an even layer. Roast 20 to 22 minutes, or until the squash is browned and tender when pierced with a fork. Remove from the oven. When cool enough to handle, carefully open the packet of cooked collard greens.
3
Cook the farro:
Meanwhile, 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.
4
Cook & slice the chicken:
Meanwhile, pat the chicken dry with paper towels; season on both sides with salt, pepper, and the remaining spice blend. In a large pan (nonstick, if you have one), 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. Carefully slice the cooked chicken crosswise.
5
Finish & serve your dish:
Meanwhile, in a bowl, combine the mustard, mascarpone, and the juice of the remaining lemon wedges. Season with salt and pepper. To the pot of cooked farro, add the cooked squash, cooked collard greens (including the liquid), and marinated apple (including the liquid). Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished farro topped with the sliced chicken and sauce. Enjoy!
1
Prepare the ingredients & marinate the apple:
Place an oven rack in the center of the oven, then preheat to 450°F. Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut off and discard the ends of the squash. Quarter the squash lengthwise; using a spoon, scoop out and discard the pulp and seeds. Cut the squash crosswise into 1/2-inch pieces. Separate the collard green leaves from the stems; discard the stems, then roughly chops the leaves. Peel and thinly slice the shallot. Combine in a large bowl. Quarter and deseed the lemon. Core and medium dice the apple. Place in a bowl. Top with the juice of 2 lemon wedges; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.
2
Prepare & cook the vegetables:
To the bowl of prepared collard greens and shallot, add the maple syrup, vinegar, and a drizzle of olive oil; season with salt and pepper. Stir to coat. Place a large piece of foil on one side of a sheet pan. Place the dressed collard greens and shallot on one side of the foil. Evenly drizzle with 1 tablespoon of water. Fold the foil in half over the collard greens. Fold the three open edges inwards to completely seal the packet. Place the squash pieces on the other side of the sheet pan. Drizzle with olive oil and season with salt, pepper, and half the spice blend; toss to coat. Arrange in an even layer. Roast 20 to 22 minutes, or until the squash is browned and tender when pierced with a fork. Remove from the oven. When cool enough to handle, carefully open the packet of cooked collard greens.
3
Cook the farro:
Meanwhile, 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.
4
Cook & slice the chicken:
Meanwhile, pat the chicken dry with paper towels; season on both sides with salt, pepper, and the remaining spice blend. In a large pan (nonstick, if you have one), 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. Carefully slice the cooked chicken crosswise.
5
Finish & serve your dish:
Meanwhile, in a bowl, combine the mustard, mascarpone, and the juice of the remaining lemon wedges. Season with salt and pepper. To the pot of cooked farro, add the cooked squash, cooked collard greens (including the liquid), and marinated apple (including the liquid). Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished farro topped with the sliced chicken and sauce. Enjoy!
Tips from Home Chefs
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