Creamy Chicken and Barley with Acorn Squash

Creamy Chicken and Barley with Acorn Squash
  1. 1 Tablespoon olive oil
  2. 1 small onion, diced
  3. 1 clove garlic, minced
  4. 1 teaspoon dried thyme
  5. 1 8-ounce package sliced mushrooms
  6. 1 pound skinless, boneless, chicken breast, cut into 1-1/2 inch cubes
  7. ½ cup dry white wine
  8. 1-½ cup uncooked quick barley
  9. 2-1/2 cups chicken broth
  10. 1-1/2 cups diced acorn squash (prepared from 1 pound fresh*)
  11. 1 cup grated Parmesan cheese
  12. ¼ cup fresh parsley, chopped
  13. Salt and pepper
  1. 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!!
  1. *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.
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