Chicken with Barley and Mushrooms

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.