Balsamic Mixture:
1 cup balsamic vinegar
¼ cup honey
1 tablespoon olive oil
Salt and pepper, to taste
Chicken:
4 boneless, skinless chicken breasts, pounded to about 1/2 inch thick if they are thick
½ cup extra virgin olive oil
2 tablespoons shallot, minced
2 tablespoons lemon juice
2 tablespoons red wine vinegar
½ tablespoon Dijon mustard
1 teaspoon salt
½ teaspoon pepper
Veggie Mixture:
2 cups cherry tomatoes, sliced
1 can (14 ounces) artichoke hearts, chopped
1 teaspoon capers, drained and rinsed
Balsamic Mixture: In a medium bowl, whisk together balsamic vinegar, honey, oil, salt, and pepper. Set aside. Chicken: In a large bowl, mix together the oil, shallots, lemon juice, red wine vinegar, mustard, salt, and pepper. Add the chicken and let marinate for 15-20 minutes. (Up to 2 hours but no longer or chicken with toughen.) After the chicken has had time to marinate, heat a skillet to medium-high heat and add the chicken. Cook about 3-5 minutes on each side or until the chicken is cooked through (internal temperature of 165°F). Remove the chicken from the skillet and place on a plate. Tent with foil to keep warm. Veggie Mixture: To the same skillet, add the artichoke hearts, grape tomatoes, capers, and balsamic mixture. Cook the ingredients for 20-30 seconds. Assembly: Mound the cooked farro onto the center of a serving dish. Top with the chicken, then the veggies mixture. Drizzle with any leftover balsamic mixture from the pan.