Balsamic-Glazed Chicken with Spinach and Mushroom Farro Risotto

Steps

1. Heat half the butter in a medium pot on low heat. Fry onion and garlic for 2 minutes until softened. Add remaining butter, farro, tarragon sage mix and mushrooms and cook while stirring, for a further 1–2 minutes. Add wine, increase heat to high and cook until wine has evaporated, about 1 minute. Stir in broth and salt, bring to the boil, reduce heat to low, cover. Simmer for about 25 minutes, stirring occasionally, remove lid and cook a further 5 minutes until liquid has been absorbed.
2. While farro is cooking, prepare rest of the meal; roughly chop spinach and set aside. Pat chicken dry with paper towels and cut into steaks. To do this, place your hand flat on top of chicken breast and use a knife to slice through horizontally to make 2 thin steaks. Season with salt and pepper. Mix balsamic vinegar and sugar together in a small bowl.
3. When risotto has 5 minutes of cook time remaining, heat a drizzle of oil in a large fry-pan on a medium heat. Cook chicken for about 2 minutes each side, until golden and just cooked. Add balsamic mixture and reduce to a glaze, about 30 seconds. Turn off heat, return chicken to pan and toss to coat in glaze. Remove chicken from pan and set aside to rest, covered in foil for 1–2 minutes, then slice.
4. Stir spinach and parmesan through farro and season with salt and lots of freshly ground black pepper.
5. Spoon farro onto plates and top with chicken and walnuts. Garnish with parsley and drizzle over any remaining glaze and chicken resting juices.