Chicken and Vegetables with Barley

Pearled barley is my new favorite whole grain. The South is in a deep freeze along with the rest of the country and this was the perfect comfort food for a dreary cold Monday afternoon.

1 1/2 lbs. boneless skinless chicken breasts
1 t. each salt and black pepper
3 T olive oil
8 oz. sliced baby portabella mushrooms
1 medium onion, chopped
2 cloves garlic, minced
1/2 cup dry white wine
4 cups chicken broth, divided
1 bay leaf
1 cup pearl barley
3 T. dry sherry
2 medium carrots, peeled, halved lengthwise and cut into 1/8" thick slices
2 t. chopped fresh thyme
2 small zucchini, quartered lengthwise and cut into 1/2" thick slices
1/4 cup chopped fresh parsley
2 T. grated Parmesan cheese

Cut chicken into bite-size pieces and season with salt and pepper. Heat 2 T. olive oil in a large frying pan over medium-high heat. Add chicken and sauté until lightly browned about 6 minutes. Remove chicken from pan, then add remaining oil, mushrooms, and onion. Cook until mushrooms are lightly browned, about 7 minutes. Add garlic and cook 2 minutes more. Using a slotted spoon, transfer mushroom mixture to a bowl and set aside.

Add wine to hot pan and use a wooden spoon to scrape browned bits off the bottom. Add 2 cups broth, barley, and bay leaf and bring to a boil; reduce heat to low, cover, and cook until most of the liquid is absorbed and barley is tender about 25 minutes.

Stir in remaining 2 cups broth, sherry, carrots, and thyme. Bring to a boil, then reduce heat to a simmer, cover, and cook 10 minutes. Return chicken and mushroom mixture to pan, add zucchini and parsley and simmer until chicken is cooked through about 7 minutes. Remove bay leaf. Stir in parmesan and serve.

Adapted from www.myrecipes.com