Chicken with Mushroom Crema and Brown Butter Farro

Updated at: Wed, 16 Aug 2023 20:04:01 GMT

Step 1

Brown 3 tbsp of the butter in a large skillet. Sauté the mushrooms and shallots over medium heat until softened and deeply golden brown, about 10 minutes.

Step 2

Bring 2 cups of salted water to a boil, then add the rinsed Farro. Cover, and reduce the heat to low. Simmer 20 to 25 minutes until the water is absorbed.

Step 3

While the farro is cooking, add the garlic to the mushroom and shallots. Cook for 30 seconds. Add the cream and thyme. Reduce the heat to low and simmer until thickened (it should coat the back of a spoon), about 10 minutes. Add the sherry vinegar, then blend (in a blender or with an immersion blender) until very smooth. Strain through a seive back into the pan. Keep warm over low heat, stirring occasionally.

Step 4

Season the chicken with salt, pepper and the thyme. Cook until almost done. You can choose your favorite method, I typically will broil it for 4 minutes a side. Add the chicken to the pan with the sauce, and cook over medium-low heat until the chicken is finished cooking, about 5 minutes.

Step 5

Brown the remaining butter. Fold in the farro (drain any extra water first). Season with salt and pepper. Fold in the asiago.

Step 6

Serve the chicken over the farro. Spoon more sauce over the top. Garnish with fresh thyme.

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