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Chicken Piccata
with broccoli and farro

Name: Chicken Piccata
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 2 Chicken breasts, halved and pounded thin; 2 cloves Garlic, crushed; 1 1/4 lb Broccoli, chopped; 1/4 bunch Parsley, chopped; 1 cup Semi-pearled farro, uncooked ((Sub 2 cups cooked farro. If you can't find farro, try barley)); 1/2 cup Flour; 2 Tbsp Cooking oil; 1/2 cup White wine (opt); 1 cup Chicken stock; 1 Tbsp Butter; 1 Tbsp Capers; 1 tsp Dijon mustard; 1 Tbsp Red wine vinegar; 2 Tbsp Olive oil

Active: 35 min Total: 35 min

Original

You'll feel like a restaurant chef when you serve up this chicken piccata, a traditional Italian dish featuring chicken breast that has been pounded thin. The vegetarian version is a seared halloumi with a tasty tomato and caper relish. Yum! For gluten-free folks, we use brown rice instead of farro.

Proteins

Chicken, non-ground

Cuisines

European - Mediterranean

Ingredients

Metric

Servings:

Chicken Piccata:

Chicken breasts - 2 , halved and pounded thin
Garlic - 2 cloves , crushed
Broccoli - 1 1/4 lb , chopped
Parsley - 1/4 bunch , chopped
Semi-pearled farro - 1 cup , uncooked ((Sub 2 cups cooked farro. If you can't find farro, try barley))
Flour - 1/2 cup
Cooking oil - 2 Tbsp
White wine (opt) - 1/2 cup
Chicken stock - 1 cup
Butter - 1 Tbsp
Capers - 1 Tbsp
Dijon mustard - 1 tsp
Red wine vinegar - 1 Tbsp
Olive oil - 2 Tbsp

Prep

Chicken - Halve and thin out with a tenderizer so it’s about ¼” (0.5 cm) thick. (Can be done up to 1 day ahead)
Garlic / Broccoli - Prep as directed. Place garlic and broccoli in a microwave-safe container, and cover with a wet paper towel. (Can be done up to 3 days ahead)
Parsley - Prep as directed. (Can be done up to 3 days ahead)

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Make

Bring a saucepan of water to boil. Salt and add farro (double if making tomorrow night’s dinner). Cook until tender, 20 to 30 minutes. Drain and set aside.
Mix flour with some salt and pepper. Coat chicken with flour.
Heat a skillet over medium-high heat. Add oil and then chicken to heated oil. Sear on both sides 3 to 4 minutes.
While chicken is cooking, microwave broccoli for 2 to 3 minutes.
Remove chicken from skillet, set aside, and cover with foil so it continues to cook.
Return skillet to heat and lower to medium. Add wine (if using) and chicken stock, and scrape up any of the chicken bits from the pan. Simmer until chicken stock reduces down to about 2/3rds. Finish with butter and capers.
Whisk Dijon mustard, red wine vinegar, and olive oil. Toss with broccoli. Spoon pan sauce over chicken and garnish with parsley. Serve with broccoli and farro. For farro, remember to set aside half for Thursday’s dinner.

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