Hedi Gerken developed this one-pan dinner for her husband, who loves the nutty flavor of barley. Prep and Cook Time: 45 minutes.
1 1/2 pounds boned, skinned chicken breasts
1 teaspoon each salt and pepper
3 tablespoons olive oil
1/2 pound cremini mushrooms, quartered
1 medium onion, chopped
2 cloves garlic, minced
1/2 cup dry white wine
3 1/2 cups chicken broth
1 cup pearl barley
3 tablespoons dry sherry
2 medium carrots, peeled, halved lengthwise, and cut into 1/8-in.-thick slices
2 teaspoons chopped fresh thyme
2 small zucchini, quartered lengthwise and cut into 1/2-in.-thick slices
1/4 cup chopped fresh parsley
2 tablespoons grated parmesan cheese
How to Make It
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 lightly browned, about 7 minutes. Add garlic and cook 2 minutes more. Using a slotted spoon, transfer mushroom mixture to a bowl and set aside.
Add wine to hot pan and use a wooden spoon to scrape browned bits off bottom. Add 1 1/2 cups broth and barley and bring to a boil; reduce heat to low, cover, and cook until most of liquid is absorbed and barley is tender, about 25 minutes.
Stir in remaining 2 cups broth, sherry, carrots, and thyme. Bring to a boil, then reduce heat to a simmer, cover, and cook 10 minutes. Return chicken and mushroom mixture to pan, add zucchini and parsley, and simmer until chicken is cooked through, about 7 minutes. Stir in parmesan and serve.
This is pretty good and feels healthy.I lowered the crazy sodium by using low-sodium chicken broth, then added a little salt to my taste. It took an hour including prep time. I'm not sure how to count the servings. I'm doing 1 cup servings, but that means there are way more than 4 servings in the dish.
We thought this was a good, solid recipe, but not something we would serve to friends. Made half the recipe, but used the full 8 ounces of mushrooms. Still had some leftover, which will make a nice lunch.
I just made this for the first time last week. You have to watch the barley because I ran out of liquids before the 30 minutes was up. Next time I will add more mushrooms, but overall it was outstanding. My fiance and I loved it - he kept going back for more and can't wait until we make it again. You don't need to serve anything with this - it has it all - meat, starch and veggies. Thanks.
I loved this recipe! I didn't have sherry on hand, but otherwise made this as the recipe stated. It was hearty and flavorful...and was just as delicious the next day as leftovers . I will make this often.
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