Chicken with Barley and Mushrooms
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Ingredients
1 ½ pounds boneless and skinless chicken breasts
1 teaspoon each of salt and pepper
3 tablespoons olive oil
½ pound cremini mushrooms, cut into quarters
1 medium onion, chopped
2 garlic cloves, minced
½ cup dry white wine
3 ½ cups chicken stock
1 cup pearl barley
3 tablespoons dry sherry
2 medium-sized carrots, peeled, halved lengthwise and cut into 1/8-inch thick slices
2 teaspoons chopped fresh thyme
2 small zucchini, cut lengthwise into quarters and cut into 1/2-inch thick slices
¼ cup chopped fresh parsley
2 tablespoons grated parmesan cheese
To make
Hedy Gerken designed this single-pan dinner for her husband, who loves the nutty taste of pearl barley. Cooking time: 45 minutes.
Cut the chicken into small pieces and season with salt and pepper. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken and saute until lightly browned, about 6 minutes. Remove the chicken from the pan, then add the remaining butter, mushrooms, and onion. Cook until the mushrooms are lightly browned, about 7 minutes. Add the garlic and cook for another 2 minutes. Use a slotted spoon to transfer the mushroom mixture to a bowl and set aside.Pour the wine into a hot skillet and use a wooden spoon to scrape the browned pieces off the bottom. Add 1 1/2 cups broth and the barley and bring to a boil; reduce heat to low, cover and cook until most of the liquid is absorbed and the barley is tender, about 25 minutes.Add the remaining 2 cups of stock, sherry, carrot and thyme. Bring to a boil, then reduce the heat to a simmer, cover and cook for 10 minutes. Return the chicken and mushroom mixture to the pan, add the zucchini and parsley, and simmer until the chicken is tender, about 7 minutes. Sprinkle with parmesan cheese and serve.Note: A nutritional analysis is provided for each serving.
Cut the chicken into small pieces and season with salt and pepper. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken and saute until lightly browned, about 6 minutes. Remove the chicken from the pan, then add the remaining butter, mushrooms, and onion. Cook until the mushrooms are lightly browned, about 7 minutes. Add the garlic and cook for another 2 minutes. Use a slotted spoon to transfer the mushroom mixture to a bowl and set aside.Pour the wine into a hot skillet and use a wooden spoon to scrape the browned pieces off the bottom. Add 1 1/2 cups broth and the barley and bring to a boil; reduce heat to low, cover and cook until most of the liquid is absorbed and the barley is tender, about 25 minutes.Add the remaining 2 cups of stock, sherry, carrot and thyme. Bring to a boil, then reduce the heat to a simmer, cover and cook for 10 minutes. Return the chicken and mushroom mixture to the pan, add the zucchini and parsley, and simmer until the chicken is tender, about 7 minutes. Sprinkle with parmesan cheese and serve.Note: A nutritional analysis is provided for each serving.
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Author:Admin
Published: 11/20/2023 8:48 PM
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