Tuesday, August 12, 2008

Chicken & Barley Stew

1 cup quick-cooking barley
3 (14 oz) cans chicken broth
1 tbsp olive oil
1 lb boneless skinless chicken breast, chopped up into bite-size pieces
1 medium onion, diced
1 (10 oz) package frozen mixed vegetables
¼ tsp salt
¼ tsp dried thyme
¼ tsp black pepper

Bring barley and broth to a boil in a large saucepan. Reduce heat, cover and simmer 5 minutes.

While barley cooks, heat skillet over medium heat. Add oil heat thru. Add chicken and onion; sauté 3 minutes. Add mixed vegetables; sauté 2 minutes.

Add vegetable mixture, chicken, salt, thyme, and pepper to barley mixture; simmer 4 minutes.

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