Featured Recipe

- 1 pound skinless, boneless chicken breasts, cubed

- 1/2 tsp salt

- 1/4 tsp black pepper

- 1 tsp canola oil

- 1 and 3/4 cups chicken broth

- 5 cups water

- 1/2 cup quick-cooking barley

- 1 pkg (10-12 oz) Italian style frozen vegetables

 

Sprinkle the chicken with salt and pepper. Heat the oil in a large nonstick sauce pan and add chicken and cook until browned, about 5 minutes. Add broth and water and bring to a boil.

Add barley and cover and reduce heat to simmer. Simmer until barley is tender (about 10 minutes) Stir in vegetables and cook until tender, about 5 more minutes.

Makes 4 servings