Creamy Chicken and Barley with Acorn Squash October 20, 2013 by Jill Foucre 2 Comments 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/
Jim Marxhausen says February 3, 2022 at 9:39 am How many servings in this recipe? A serving equals what amount? Reply
Jenny Chang says February 10, 2022 at 5:28 pm Hi Jim, That recipe was provided by one of our chefs who is no longer with us. So unfortunately, we cannot provide you with recommended servings, however based on the ingredients of 1lb of chicken, perhaps you can use that as a gauge. Reply