Easy Sweet-N-Yummy Chicken With Barley |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 40 |
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I adjusted another recipe on the fly last night and came up with this DELISH dinner! The curry powder gives it just a hint of flavor - it's not overwhelming. And the honey makes it delectably - but not overly - sweet. Ingredients:
4 boneless skinless chicken breasts |
1/2 onion, sliced (more if desired) |
4 carrots, peeled and chopped into big chunks |
1/3 cup honey |
1/4 cup butter |
1/4 cup water (more if desired) |
1 tablespoon garlic powder |
1 teaspoon curry powder |
1 teaspoon salt |
1 1/2 cups barley |
3 1/2 cups water |
2 bouillon cubes (beef, chicken, or vegetable) |
1 bay leaf |
Directions:
1. Rinse barley and add to medium saucepan. Cover with water. Add bullion cubes and bay leaf. Bring to boil on stove; lower heat to low and cook until barley is tender, stirring infrequently, about 40 minutes. Drain and keep covered.
2. While barley is cooking, place chicken breasts in casserole dish. Place carrots and onion slices over and around the chicken.
3. Melt butter in the microwave with the water. Then add honey, garlic powder, curry powder, and salt. Stir to blend and pour mixture over chicken.
4. Cook, uncovered, until chicken is no longer pink, about 30 minutes. Remove chicken and continue cooking carrots if they haven't reached desired tenderness.
5. Serve chicken, carrots and onion over cooked barley with more of the sauce. Enjoy!
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