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Prep Time: 60 Minutes Cook Time: 15 Minutes |
Ready In: 75 Minutes Servings: 8 |
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Better Homes and Gardens Ingredients:
2 lbs boneless skinless chicken breasts, cut into bite-size pieces |
1 teaspoon poultry seasoning |
2 tablespoons olive oil |
1 1/2 cups sliced fresh mushrooms |
1 cup chopped carrot |
1/2 cup chopped onion |
1/2 cup chopped red bell peppers or 1/2 cup green bell pepper |
4 garlic cloves, minced |
2 tablespoons snipped fresh basil (or 2 t. dried crushed) |
1 tablespoon snipped fresh parsley (or 1 t. dried crushed) |
1/4 teaspoon ground black pepper |
1/8 teaspoon salt |
6 cups water |
2 tablespoons chicken bouillon granules |
1 lb potato, cut into 1-inch pieces |
1/2 cup quick-cooking barley |
Directions:
1. In a medium bowl, toss chicken breast pieces with poultry seasoning; set aside.
2. In a 5 to 6-quart Dutch oven, heat 1 tablespoon oil over medium heat.
3. Add mushrooms, carrots, onion, bell pepper, garlic, dried herbs (if using), black pepper and salt.
4. Cook for 10 minutes, stirring occasionally.
5. Remove vegetables from Dutch oven; set aside.
6. Add the remaining 1 tablespoon oil to the Dutch oven; heat over medium heat.
7. Add chicken pieces; cook about 5 minutes or until browned, stirring occasionally.
8. Return vegetables to Dutch oven.
9. Stir in the water and bouillon granules.
10. Bring to boiling; stir in potatoes and barley.
11. Return to boiling; reduce heat.
12. Cover and simmer about 15 minutes or until potatoes are tender.
13. Stir in fresh basil and parsley, if using; taste and adjust seasoning.
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