Target: 6 × 4 inches · landscape

Cajun Mustard Chicken with Farro

50 min · 4 servings

Ingredients

□ 1 1/4 cups pearled farro, rinsed

□ 3 cups low-sodium chicken stock, divided

□ 1 1/2 lb boneless, skinless chicken breasts

□ 1 1/4 tsp kosher salt, divided

□ 1 tsp sweet paprika

□ 3/4 tsp garlic powder

□ 1/2 tsp onion powder

□ 1/2 tsp dried oregano

□ 1/4 tsp cayenne pepper

□ 1/2 tsp freshly ground black pepper

□ 1 tbsp neutral oil

□ 1 small shallot, finely minced

□ 2 tbsp Dijon mustard

□ 1/3 cup heavy cream

□ 1 tbsp unsalted butter

□ 1 tbsp lemon juice

□ 8 oz green beans, trimmed

□ 1 tbsp chopped fresh parsley

1. Simmer farro in stock and 1/2 tsp salt about 25 minutes. Dry chicken; coat with paprika, garlic, onion, oregano, cayenne, pepper, and salt.

2. Sear chicken in shimmering oil about 5 minutes per side, lowering heat if spices darken. Cook each piece to 165 F; transfer to a plate.

3. Steam green beans with 2 tbsp water, then uncover until crisp-tender. Soften shallot in the skillet while scraping up browned bits.

4. Add 1/2 cup stock and Dijon; reduce, then simmer with cream until spoon-coating. Finish farro with butter, lemon, parsley, and remaining salt.

5. Coat chicken with sauce and serve over farro with green beans.

Cook’s note: Start farro first; its simmer overlaps the chicken and sauce work.