Creamy Chicken and Barley with Acorn Squash October 20, 2013 by Jill Foucre Leave a Comment Creamy Chicken and Barley with Acorn Squash 2013-10-20 17:12:26 Print Ingredients 1 Tablespoon olive oil 1 small onion, diced 1 clove garlic, minced 1 teaspoon dried thyme 1 8-ounce package sliced mushrooms 1 pound skinless, boneless, chicken breast, cut into 1-1/2 inch cubes ½ cup dry white wine 1-½ cup uncooked quick barley 2-1/2 cups chicken broth 1-1/2 cups diced acorn squash (prepared from 1 pound fresh*) 1 cup grated Parmesan cheese ¼ cup fresh parsley, chopped Salt and pepper Instructions Salt and pepper chicken pieces. Heat oil in a large skillet. Add onion, garlic, thyme, and mushrooms. Sauté for 5 minutes or until onion is tender. Add chicken and sauté 2 minutes until lightly browned on all sides. Add wine and cook 2 minutes more until liquid begins to evaporate. Stir in broth and barley, bring to a boil. Cover and reduce heat to a simmer for 10-12 minutes or until liquid is absorbed. Remove from heat and allow to sit covered for 5 minutes. Stir in squash, cheese, and parsley. Salt and pepper to taste. Enjoy!! Notes *To prepare squash: Cut squash in half with large sharp knife. With a spoon, carve out seeds and stringy pulp. Place cut side up in a microwave-safe dish with a cover. Microwave for 10 minutes. Allow to cool. Cut slices along natural ridges. With a paring knife, cut off skin (it should come off easily). Dice and set aside. By Lynn Dugan Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/