Chicken Paillard with Apple Cider Farro and Pistachios

Paillard refers to pounding a piece of meat thin before cooking—it’s French!

Chicken paillard features thinly pounded chicken breasts, which become incredibly tender as they’re thinned. Served alongside the chicken is farro. Simmered in a tart-sweet apple cider and tossed with lemon, olive oil, pistachios, radishes, and herbs, the farro is an early fall classic that shines as a side.