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Seared Chicken
with Spicy Kale & Mushroom Farro
30 minWellness at Blue Apron
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2 Servings
- Est. 570 Cals/serving
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The hearty bed for our simply seared chicken highlights a duo of nutty farro and savory dried shiitake mushrooms, which pack even more potency than their fresh counterparts. We’re cooking them together in the pot until tender, then tossing in sautéed kale flecked with crushed red pepper flakes.
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fresh
ingredients
Title
-
2 Boneless, Skinless Chicken Breasts
- ½ cup Semi-Pearled Farro
- 2 cloves Garlic
- 1 bunch Kale
- ½ oz Dried Shiitake Mushrooms
- 1 Tbsp White Wine Vinegar
- 2 Tbsps Crème Fraîche
- ¼ tsp Crushed Red Pepper Flakes
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1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
- ¼ cup Grated Parmesan Cheese
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the mushrooms & cook the farro:
Fill a medium pot with salted water; cover and heat to boiling on high. Finely chop the mushrooms. Once the pot of water is boiling, add the farro and chopped mushrooms. 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
Cook the chicken:
While the farro cooks, pat the chicken dry with paper towels. Season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and 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.
3
Prepare the remaining ingredients:
While the chicken cooks, wash and dry the fresh produce. Separate the kale leaves from the stems; discard the stems, then thinly slice the leaves. Peel and roughly chop 2 cloves of garlic.
4
Cook the kale:
To the pan of reserved fond, add 1 teaspoon of olive oil; heat on medium-high until hot. Add the sliced kale and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the kale is slightly wilted. Add the vinegar (carefully, as the liquid may splatter), 1/4 cup of water, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 1 to 2 minutes, or until the kale is wilted and the liquid has cooked off. Turn off the heat. Taste, then season with salt and pepper if desired.
5
Finish the farro & serve your dish:
To the pot of cooked farro, add the cooked kale, crème fraîche, and half the 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. Garnish with the remaining cheese. Enjoy!
1
Prepare the mushrooms & cook the farro:
Fill a medium pot with salted water; cover and heat to boiling on high. Finely chop the mushrooms. Once the pot of water is boiling, add the farro and chopped mushrooms. 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
Cook the chicken:
While the farro cooks, pat the chicken dry with paper towels. Season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and 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.
3
Prepare the remaining ingredients:
While the chicken cooks, wash and dry the fresh produce. Separate the kale leaves from the stems; discard the stems, then thinly slice the leaves. Peel and roughly chop 2 cloves of garlic.
4
Cook the kale:
To the pan of reserved fond, add 1 teaspoon of olive oil; heat on medium-high until hot. Add the sliced kale and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the kale is slightly wilted. Add the vinegar (carefully, as the liquid may splatter), 1/4 cup of water, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 1 to 2 minutes, or until the kale is wilted and the liquid has cooked off. Turn off the heat. Taste, then season with salt and pepper if desired.
5
Finish the farro & serve your dish:
To the pot of cooked farro, add the cooked kale, crème fraîche, and half the 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. Garnish with the remaining cheese. Enjoy!
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