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Home Mustard Sauce With Garlic, Roast

Chicken and Barley Casserole Recipe

Ingredients

How to make it

  • Sprinkle chicken with sat, pepper and paprika.
  • In a wide frying pan over medium heat, melt 2 tablespoons butter.
  • Add chicken breasts and cook until well browned on both sides.
  • Add 1 more tablespoon of butter.
  • Remove chicken and set aside.
  • In that same pan, melt 2 tablespoons butter.
  • Add mushrooms and cook until soft.
  • Remove mushrooms from pan and set aside.
  • Add barley and onion to pan juices.
  • Cook, stirring, until onion is soft.
  • Add basil and 1 can of the broth.
  • Cover, reduce heat, and simmer, stirring occasionally, for 30 minutes.
  • Stir in mushrooms.
  • Arrange chicken breasts over barley mixture.
  • Pour in remaining chicken broth and sherry over all.
  • Cover and simmer gently for 20 minutes.
  • Gently mix inartichoke hearts and continue to simmer until barley is tender, about 10 minutes.
  • To serve, skim off and discard and excess fat from the top.
  • Sprinkle with parsley and serve.

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The Cook

jaie Allentown, PA

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