Melt the butter in a 12-inch cast-iron or non-stick skillet (large enough to accommodate all the breasts without crowding) pan over medium heat until bubbly and hot. Pan should be hot, but not smoking.
Add the chicken to the pan, smooth side down. The butter should sizzle a bit but not splatter all over the place. If it’s splattering, reduce the heat a bit. Allow the chicken to cook for 3-5 minutes or until the bottom is a nice, deep, golden brown. If it seems to be browning too quickly, lower the heat a little.
Flip breasts to the opposite sides and lower heat to medium-low. Cover the pan and continue to cook for another 7-12 minutes OR until internal temperature reaches 160˚F. (see notes above in Café Tips) Once 160˚F is reached, remove the pan from heat and transfer chicken to a clean plate. Cover the chicken loosely with foil while you prepare the dressing and farro.
Add the garlic, 1½ teaspoon rosemary (and sundried tomatoes and olives, if using) to the pan and cook for 30 seconds. Add the farro and continue to cook for 1-2 minutes until the farro is hot. Add the spinach and stir to combine.
Tuck the chicken into the farro/spinach, cover the pan and turn the heat to low. Cook for 2-3 minutes until spinach is wilted and chicken is warm.
Slice chicken at an angle and serve in bowls with farro. Garnish with the lemon slices, parmesan shavings, pine nuts, remainder of the freshly chopped rosemary and sprigs of fresh rosemary. Enjoy!
See Café Tips above in post for further instructions and detailed tips.
To cook farro, bring a large pot of salted water (about a tablespoon of salt) to a boil. Add 2 cups of farro. Cook for the length of time indicated on the package. Taste to determine doneness. Farro should be al dente and a bit chewy. Drain well in a sieve.
This recipe easily serves 6 even though it includes just 4 chicken breasts. Most chicken breasts these days are larger than one serving.