with broccoli and farro
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.
- 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
- 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)
- 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.
Added a tablespoon of lemon juice at the end. Roasted the broccoli in the oven0 Helpful
This was great. Used thing cut breasts. Served with mashed potatoes and asparagus. Big hit. Doubled sauce.0 Helpful
OMG. So, so good. Favorite!!!0 Helpful
Veggie version of this is a delicious grain salad. I chopped up the halloumi into smaller pieces before grilling and mixed them in with the farro. Came out great - will make this all the time. (PS - I wish the titles could change for the veggie versions - I'm going to see "chicken piccata" in my favorites list and have no idea why it's there - I'd like it to be "grilled halloumi farro salad, or something to that effect.)0 Helpful
No one liked the broccoli because it was too vinegary and tart. The chicken/farro combination was good, but not great.0 Helpful
This was a big hit - my husband raved about it and my toddler twins enjoyed the leftovers. It's going on the "favorites" list.0 Helpful