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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Tuscan Chicken and Farro Skillet Recipe

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This recipe for Tuscan Chicken and Farro Skillet is from The Scharf Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 T. olive oil
2 boneless, skinless chicken breasts, cut into cutlets
1 1/2 T. Italian seasoning
1/2 tsp. garlic powder
1 small onion, diced
8 oz. baby bella mushrooms, diced
1 T. minced garlic
3 c. chicken broth
1 1/2 c. farro
1/2 c. Parmesan cheese
Directions:
Directions:
1. Heat a large oven-safe skillet over medium high heat. Add 1 T. olive oil.
2. Season chicken breasts with 1 T. Italian seasoning and garlic powder. Sear until golden, but not fully cooked, 1-2 minutes per side. Remove to plate.
3. Add 1 T. olive oil. Cook onion until caramelized-5-6 minutes, then add the mushrooms and garlic. Cook, stirring often, until mushrooms have softened, 3-4 minutes. Add remaining Italian seasoning.
4. Add broth & farro. Bring to a boil. Reduce heat to medium low. Add the chicken cutlets, nestling them into the farro. Cover and simmer until the broth is absorbed, 40-45 minutes.
5. Preheat oven to 375ºF. Sprinkle Parmesan over the chicken. Bake 8-10 minutes until the cheese is melted and is golden brown.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
1.5 hours

 

 

 

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