Oh hey it’s dinner! We’ve been a little busy the last several days…celebrating birthdays, spending a day at Legoland, and Brett and I sneaking off for a little staycation at the beach! I haven’t cooked a real meal in what feels like forever! Brett was the one to make this Chicken Paillard with Apple Cider Farro :I
I wasn’t even sure what Chicken Paillard was, or meant. Ha, not sure I should be admitting that 🙂 Anyways, it’s just chicken pounded flat and quickly sauteed or grilled. Now I know…
And farro is one of those grains I kind of forget about, but this dish reminded me just how much I love it. I love the apple cider flavor in it, it makes this a perfect fall dish in my book.
The only thing better than a Plated box with ingredients + the recipe for a great meal showing up on your door step is your husband cooking the meal 🙂
Brett actually loves to cook when he has a recipe to follow…and he’s pretty good at it 🙂
I have a new found love for radishes now too. They are raw and crunchy in this dish which not every one will love. So if that’s you, you can sautee them quickly before adding them to the farro.
I just think this dish is so pretty! It may sound complicated but it’s actually pretty simple…at least that’s what Brett said!
- 2 boneless skinless chicken breasts
- 1 tbsp butter
- 1 cup arugula
- 1 cup apple cider
- 1 bay leaf
- 1 cup farro
- 1/4 bunch mint
- 1/4 bunch parsley
- 1 lemon, divided
- 6 ounces red radishes
- 3 tbsp pistachios, chopped
- 1/4 cup shaved Parmesan cheese, divided
- 2 tbsp olive oil
- 1 cup water
- salt and pepper
- In a medium pot over high heat, stir together apple cider, bay leaf, 1 cup water and a pinch of salt. Bring to a boil, then add farro and reduce heat to medium high. Simmer, stirring occasionally until tender and liquid is abosrbed (about 20 mins). Remove from heat, discard bay leaf, and set aside.
- While farro cooks, rinse all produce. Pick mint and parsley leaves, discarding stems. Zest lemon, then halve. Quarter radishes. Roughly chop pistachios.
- Rinse chicken and pat dry with a paper towel. Plate between 2 large pieces of plastic wrap and using a meat mallet (or heavy pan) poud to 1/4 inch thickness.
- Heat butter and 1 tbsp olive oil in a large pan over medium-high heat. Season chicken on both sides with salt and pepper. When butter is foamy, add chicken and sear until cooked through and no longer pink (3-4 minutes per side)
- While chicken sears, add arugula, mint, parsley, lemon zest, juice of lemon, radishes, pistachios, 1/2 of Parmesan and 1 tablespoon olive oil to pot with farro and stirr to combine. Taste and add salt and pepper as needed.
- Divide chicken and farro evenly between 2 plates. Garnish with Parmesan cheese and serve.
- source : Plated.
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