Recipe

Chicken And Barley Casserole Recipe


Chicken And Barley Casserole Recipe Jaie / All my dishes
2 years, 1 month ago
This is just a good old-fashioned rib-sticking comfort dish. I just love barley! It is so perfect for cool weather.
Prep:15m Cook:60m Servings:4

Jaie

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Ingredients
  • 4 boneless, skinless chicken breasts, 1-pound each
  • salt, pepper and paprika to taste
  • 6 tablespoons butter, adjust as necessary
  • 1/2 pound fresh mushrooms, sliced
  • 1 cup pearl barley
  • 1 onion, chopped
  • 1 teaspoon dry basil
  • 2-14 ounce cans chicken broth
  • 1/4 cup dry sherry
  • 1-9 ounce package frozen artichoke hearts, thawed
  • Fresh chopped parsley

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

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