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Add a photoServings: 4
Ingredients
- 2 Tbsp. Butter
- 3 Tbsp. All-purpose flour
- 3 c. Chicken broth
- 3/4 tsp Dry thyme
- 1/4 tsp Freshly-grnd black pepper
- 1/2 c. Quick-cooking barley
- 2 lrg Carrots cut into thin slices
- 1 lb Boneless skinless chicken breasts cut bite-size pcs
- 10 x Cherry tomatoes
- 1 sm bunch Scallions - (abt 6) coarsely minced
Directions
- In a large saucepan, heat the butter over medium heat. Stir in the flour. Continue cooking and stirring till the flour has completely absorbed the butter.
- Increase the heat to medium-high, slowly add in a small amount of the chicken broth, and stir to combine with butter and flour. When there are no lumps of flour left, it is safe to add in the remaining chicken broth. Also add in the thyme and pepper. Bring to a boil and cook, stirring, till slightly thickened.
- Reduce the heat to maintain a simmer, stir in the barley, and cook for 3 min. Add in the carrots and cook for about 3 more min.
- Add in the mushrooms, chicken, and whole tomatoes. Return the stew to a boil over medium-high heat, breaking up the tomatoes with a spoon. Reduce the heat to medium-low, cover, and simmer till the chicken is cooked through, about 5 min.
- Stir in the scallions and serve warm.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 659g | |
| Recipe makes 4 servings | |
| Calories 328 | |
| Calories from Fat 70 | 21% |
| Total Fat 7.96g | 10% |
| Saturated Fat 4.13g | 17% |
| Trans Fat 0.02g | |
| Cholesterol 58mg | 19% |
| Sodium 411mg | 17% |
| Potassium 1313mg | 38% |
| Total Carbs 41.09g | 11% |
| Dietary Fiber 9.8g | 33% |
| Sugars 10.63g | 7% |
| Protein 25.24g | 40% |
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