Chicken Barley Mushroom Pilaf

  • 1 whole chicken breast, sliced
  • 1 T olive oil
  • 1 cup sliced Shitake or button mushrooms
  • 1 cup pearl barley
  • 3 cup veggie or chicken broth
  • 4 green onions chopped
  • 1 T fresh rosemary, chopped
  • 1 t fresh sage, chopped
  • 4 T Parmesan cheese, grated
    •

    Heat olive oil in sauté pan, sauté sliced chicken and mushrooms until cooked through. Add barley, broth, onion, rosemary, and sage. Bring to a boil, reduce heat to low. Cover and cook for 45 minutes until barley is tender and liquid is absorbed.

    Plate individually and serve with grated Parmesan. Garnish with sprig of fresh rosemary.

    This is fabulous served in a large white pasta bowl with crusty French bread!

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