Grilled Chicken Marsala with Asparagus and Farro

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Photo: Gloria Dawson, Karen Berner

The Hearst Corporation's Cafe57 shares a BWell recipe that promotes organic and sustainable fare for your health and well-being.

SERVINGS
6

INGREDIENTS
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

PREPARATION
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.

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