Skillet Chicken

From "Five Easy Meals"

You need:

1 lb. green beans, washed
2 tbsp. olive oil
1/4 tsp. salt
2 c. cooked farro
1 1/2 c. chicken broth, divided
1 lb. chicken cutlets
1 tbsp. unsalted butter
1/4 c. chopped cilantro

Preheat the oven to 425 degrees. Toss the green beans with 1 tbsp. olive oil and salt. Roast until tender, about 25 minutes. In the meantime, simmer the farro in a medium saucepan with 1 c. broth until absorbed, about 10 minutes. In a large skillet, heat the remaining olive oil over medium-high heat. Saute the cutlets until cooked through. Transfer to plates. Add 1/2 c. broth to the pan and simmer until thickened, scraping up the browned bits. Add the butter, melt, and then drizzle over the chicken. Garnish with cilantro. Serve with farro and green beans.