The Hearst Corporation's Cafe57 shares a BWell recipe that promotes organic and sustainable fare for your health and well-being.
6 four-ounce pieces of chicken breast
1 teaspoon chopped garlic
1 tablespoon canola oil
1 teaspoon chopped thyme
1/4 cup chopped shallots
2 pounds cremini or button mushrooms
1 cup marsala wine
1 teaspoon chopped parsley
1 diced onion
1 pound farro
1 pint cherry tomatoes, cut in half
1. Marinate the chicken in a bowl with 1/2 teaspoon garlic, 1 tablespoon canola oil and thyme. Grill the chicken for approximately 8-10 minutes.
2. In a small saucepot, saute the shallots. Add the mushrooms and cook down slightly. Deglaze with the wine. Cook for several minutes. Add 1 cup water and half the parsley. Top the cooked chicken with this sauce.
3. Saute 1/2 teaspoon garlic and diced onion in a pot. Add the farro and toast for 1-2 minutes. Cover with water and simmer for 20 minutes. Add the tomatoes and remaining chopped parsley. Steam the asparagus.
Enter your city or zip code to get your local temperature and air quality and find local green food and recycling resources near you.