A hearty, flavoursome dish featuring pan-seared chicken cutlets served over a bed of farro with wilted spinach, bright lemon, and salty olives. This recipe showcases how beautifully our AUS-ION™ or nöni™ pans sear chicken to golden, crispy perfection while keeping the inside juicy.
Ingredients (serves 4)
- 4 chicken breast fillets, halved horizontally to create cutlets
- 200g farro, rinsed
- 2 cups chicken stock
- 2 tbsp olive oil
- 3 garlic cloves, thinly sliced
- 120g baby spinach
- Zest and juice of 1 lemon
- 100g Kalamata olives, pitted and halved
- Salt and pepper to taste
- Fresh parsley to serve
Method
- Cook the farro in chicken stock according to packet instructions until tender. Set aside and keep warm.
- Season chicken cutlets well with salt and pepper. Heat your AUS-ION™ or nöni™ 26cm–30cm frypan over medium-high heat with olive oil.
- Sear chicken cutlets for 3–4 minutes per side until golden brown and cooked through. Remove and rest.
- In the same pan, reduce heat to medium. Add garlic and cook for 30 seconds until fragrant. Add spinach and toss until wilted, about 1–2 minutes.
- Add the cooked farro to the pan along with lemon zest, lemon juice, and olives. Toss to combine and season to taste.
- Serve farro mixture topped with chicken cutlets and fresh parsley.
