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Week of 12/11/23

Seared Chicken with Lemon-Sage Pan Sauce
and cauliflower, kale, and farro gratin

Active: 45 Total: 45
Original GF Paleo Vegetarian
Seared Chicken with Lemon-Sage Pan Sauce

Can a creamy, cheesy gratin still be healthy? Of course! Ours is packed with vegetables and whole grains, but we definitely didn't skimp on the comfort. Along with seared chicken in a lemony pan sauce, this is a great meal to impress guests (or to enjoy on your own)!

Tags
Special Occasion, Air-Fryer Friendly
Proteins
Chicken, non-ground
Cuisines
American
Save recipe
40

Ingredients

Metric
Servings:
4
Farro:
  • Farro, uncooked - 1 cup
Cauliflower, Kale, and Farro Gratin:
  • Cauliflower - 12 oz , florets
  • Kale - 1 bunch , stems removed and leaves chopped
  • Garlic - 2 cloves , chopped
  • Cheese, Gruyere - 2 oz + 2 oz , shredded (sub Swiss)
  • Butter - 1 Tbsp
  • Italian seasoning - 2 tsp
  • Stock, any type - 1/2 cup
  • Heavy cream - 1/4 cup
Seared Chicken with Lemon-Sage Pan Sauce:
  • Shallots - 1 clove , chopped
  • Chicken breasts, boneless and skinless - 1 lb , halved to thin
  • Sage - 1 sprig , leaves removed and chopped
  • Oil, cooking - 1 Tbsp
  • Butter - 1 Tbsp
  • Flour, all-purpose - 1 Tbsp
  • Stock, any type - 1 cup
  • Mustard, Dijon - 1 tsp
  • Lemon juice - 1 tsp

Prep

  1. Cook farro - (Skip if made ahead for Tuesday.) Bring a saucepan of water to boil. Give it a generous sprinkle of salt and add farro. If you bought semi-pearled or husked farro, it should take about 25 minutes to cook until al dente, tender but not soggy. (Can be done up to 5 days ahead)

  2. Cauliflower / Kale / Garlic / Cheese / Shallots - (If prepping right before cooking, get oven heating first.) Prep as directed and store separately. (Can be done up to 5 days ahead)

  3. Chicken - Slice chicken breasts in half to thin. Season with some salt and pepper and tenderize with a fork. (Can be done 1 day ahead)

  4. Sage - Prep as directed. (Can be done 1 day ahead)

  5. Pre-cook cauliflower - Place cauliflower in a microwave safe bowl and cover with a layer of damp paper towels. Microwave for 3 to 4 minutes or until cauliflower is nearly tender.

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Make

  1. Heat oven to 400F / 204C degrees.

  2. Melt butter (portion for gratin) in a Dutch oven over medium heat. When butter is melted and bubbling, add garlic and saute until fragrant, 1 to 2 minutes. Add cauliflower, kale, Italian seasoning, and stock (portion for gratin) and continue cooking until vegetables are tender, 4 to 5 minutes.

  3. Fold in farro, cream, and first portion of cheese and stir to combine. Cook until everything is heated through and bubbly, 1 to 2 minutes more. Season to taste with some salt and pepper.

  4. Top gratin with second portion of cheese. Cover with a lid or foil and transfer to the oven to bake for 15 minutes.

  5. While gratin bakes, heat a large saute pan with cooking oil over medium heat and add chicken to heated oil. Sear chicken until golden brown on both sides and cooked through, about 6-7 minutes per side. Transfer chicken to a plate and cover to keep warm.

  6. Return pan to stove and heat butter (portion for chicken) until melted and bubbling. Stir in shallots and sage leaves and saute until shallots are nearly tender - 2 to 3 minutes. Add flour and stir until no dry spots remain. Whisk in stock (portion for chicken) and mustard and simmer until flavors come together and sauce is slightly thickened. Remove from heat and stir in lemon juice. Season with some salt and pepper and more lemon juice if needed.

  7. Remove cover from gratin and return to oven. Bake for an additional 5 minutes or until the top is golden brown.

  8. Divide chicken among serving plates and spoon pan sauce over top. Serve with gratin on the side. Enjoy!

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