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.
Chicken with Barley and Mushrooms
dgitlin612 Posted: 01/15/10
Yummerz Posted: 10/29/09
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.
Jellie Posted: 11/11/09
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.
liafinney Posted: 04/07/11
Here's another recipe I have reviewed previously, so I guess new site has dumped all the old reviews. This is a favorite of ours as well and it adapts to whatever you have on hand as far as the zucchini and sherry go...I often use aspargus or green beans, or in a pinch, frozen peas. The sherry doesn't really add much, so if it's not available, no problem. Just be sure to use the full amount of mushrooms or more, if you like them, and as stated above, leftovers are very good.
denisecooks Posted: 12/12/13
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.