We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Seared Chicken
with Spicy Kale & Mushroom Farro
30 MIN
2
Servings
From the Test Kitchen
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.
Get Cooking-
NutritionPER SERVING
-
Calories570 Cals (est.)
View Full Nutrition
Download
Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
fresh
ingredients
Title
-
2 Boneless, Skinless Chicken Breasts
- ½ cup Semi-Pearled Farro
- 2 cloves Garlic
- 1 bunch Kale
- ½ oz Dried Shiitake Mushrooms
- 2 Tbsps Crème Fraîche
- 1 Tbsp White Wine Vinegar
- ¼ tsp Crushed Red Pepper Flakes
-
1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
- ¼ cup Grated Parmesan Cheese
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!
Tips from Home Chefs
About Blue Apron
Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.
We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.
Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!
Get This Recipe Delivered