Mustard Chicken and Farro

Add farro, broth concentrate and 3 cups water (dbl for 4 ppl) in a medium pot. Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer uncovered, until farro is tender, 14-16 min.

While farro cooks, pat chicken dry with paper towels, then season with salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Cook, until golden-brown, 2-3 min per side. Remove the pan from heat. Transfer chicken to a parchment-lined baking sheet. Brush the chicken with remaining mustard. Roast in the middle of the oven, until chicken is cooked through, 10-12 min.**

While chicken roasts, re-heat the same pan over medium. When hot, add 2 tbsp butter (dbl for 4 ppl), then mushrooms. Cook stirring often, until browned, 2-3 min. Add leeks and garlic puree. Cook, stirring often, until mushrooms and leeks are tender, 4-5 min. Season with salt and pepper.

Drain, then transfer farro and spinach to the pan with mushrooms and leeks. Toss to combine. Season with salt and pepper.