Pan-Seared Chicken & Barley

🥘 Ingredients

• aluminum foil
  1 sheet
• barley
  ½ cup
• black pepper
  1 tsp
• butter
  2 tbsp
• button mushrooms
  8 oz
• carrot
  12 oz
• chicken cutlets
  12 oz
• chicken stock concentrate
  2 units
• cooking oil
  2 tbsp
• cream cheese
  2 oz
• fry seasoning
  1 unit
• garlic powder
  1 tsp
• olive oil
  2 tbsp
• paper towels
  1 unit
• salt
  1 tsp
• veggie stock concentrate
  1 unit
• water
  3 c
• white wine vinegar
  2 tbsp

🍳 Cookware

• small pot
• baking sheet
• large pan
• cutting board
• medium bowl

1. 

   1

   Adjust oven rack to top position and preheat oven to 450°F. In a small pot , combine barley , half the fry seasoning , water , and a big pinch of salt . Bring to a boil, then reduce heat to a simmer. Cover and cook until tender ⏱️ 30 minutes . Reserve ¼ cup of the cooking liquid, then drain and return barley to the pot.

   barley: ½ cup, fry seasoning: 1 unit, water: 3 c, salt: 1 tsp
2. 

   2

   While barley cooks, wash and dry all produce. Trim, peel, and cut carrot on a diagonal into ½-inch pieces. Trim and thinly slice button mushrooms .

   carrot: 12 oz, button mushrooms: 8 oz
3. 

   3

   Toss carrots on a baking sheet with a drizzle of olive oil . Season with half the garlic powder , salt, and black pepper . Roast on top rack until tender ⏱️ 20 minutes .

   olive oil: 2 tbsp, garlic powder: 1 tsp, black pepper: 1 tsp
4. 

   4

   Heat a drizzle of cooking oil in a large pan over medium-high heat. Add mushrooms in an even layer and season with a pinch of salt and pepper. Cook undisturbed until lightly browned ⏱️ 2 minutes . Stir and cook until browned and tender ⏱️ 3 minutes more. Turn off heat and transfer mushrooms to a cutting board . Wash out the pan.

   cooking oil: 2 tbsp
5. 

   5

   Pat chicken cutlets dry with paper towels and season all over with remaining fry seasoning, salt, and pepper. Heat a drizzle of oil in the washed pan over medium-high heat. Add chicken and cook until browned and cooked through ⏱️ 3 minutes per side. If chicken browns too quickly, reduce heat to medium and cover. Turn off heat, transfer to a cutting board, and tent with aluminum foil . Wash out the pan and let cool slightly.

   chicken cutlets: 12 oz, paper towels: 1 unit, aluminum foil: 1 sheet
6. 

   6

   While chicken cooks, whisk together cream cheese , half the white wine vinegar , half the chicken stock concentrate , remaining garlic powder, and reserved barley liquid in a medium bowl . It is OK if lumps remain. Once the pan is cool enough to handle, roughly chop the roasted mushrooms and stir them into the cream cheese mixture. Add the mixture to the washed pan and cook over medium-low heat, stirring occasionally, until reduced and thickened ⏱️ 1 minutes . Remove from heat and stir in butter . Taste and season with salt and pepper. Add a splash of warm water if the sauce is too thick.

   cream cheese: 2 oz, white wine vinegar: 2 tbsp, chicken stock concentrate: 2 units, butter: 2 tbsp
7. 

   7

   Add veggie stock concentrate and remaining chicken stock concentrate to the pot with barley. Stir to combine. Slice chicken crosswise. Divide barley, chicken, and carrots between plates. Spoon mushroom sauce over chicken and serve.

   veggie stock concentrate: 1 unit