Chicken with Barley and Mushrooms

Chicken with Barley and Mushrooms
Photo by Leo Gong

Ingredients

  • 3 ½ cups chicken broth
  • 2 tablespoons grated parmesan cheese
  • 1 cup pearl barley
  • 1 ½ pounds boned, skinned chicken breasts
  • 2 medium carrots, peeled, halved lengthwise, and cut into 1/8-in.-thick slices
  • 3 tablespoons olive oil
  • 3 tablespoons olive oil
  • + 23 more ingredients
    • 3 tablespoons dry sherry
    • ½ cup dry white wine
    • 1 ½ pounds boned, skinned chicken breasts
    • 1 teaspoon each salt and pepper
    • ½ pound cremini mushrooms, quartered
    • 2 small zucchini, quartered lengthwise and cut into 1/2-in.-thick slices
    • 2 tablespoons grated parmesan cheese
    • 2 teaspoons chopped fresh thyme
    • 2 teaspoons chopped fresh thyme
    • 3 tablespoons dry sherry
    • ½ pound cremini mushrooms, quartered
    • ½ cup dry white wine
    • 1 teaspoon each salt and pepper
    • 2 medium carrots, peeled, halved lengthwise, and cut into 1/8-in.-thick slices
    • 2 cloves garlic, minced
    • ¼ cup chopped fresh parsley
    • 2 small zucchini, quartered lengthwise and cut into 1/2-in.-thick slices
    • 3 ½ cups chicken broth
    • 2 cloves garlic, minced
    • 1 medium onion, chopped
    • 1 medium onion, chopped
    • ¼ cup chopped fresh parsley
    • 1 cup pearl barley

1. Cut chicken into bite-size pieces and season with salt and pepper. Heat 2 tbsp. olive oil in a large frying pan over medium-high heat. Add chicken and sauté until lightly browned, about 6 minutes. Remove chicken from pan, then add remaining oil, mushrooms, and onion. Cook until mushrooms are l...

View full recipe at My Recipes

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