In an effort to create dishes using my new excitement for white meat ground chicken I make at home, I thought about my love for earthy comfort food and came up with something I believe to be truly special. Each of the ingredients has its own standalone flavor, but together they create a harmonious and balanced flavor pallet that blew me away once it all came together.
With the inclusion of the cream of mushroom soup this may not be the utmost in healthy cuisine, but with the fast-cook barley it is definitely something that's decent enough for a quick workday dinner.
Ingredients:
- 1 lb ground white meat chicken
- 2 cloves garlic, minced
- 1 lge yellow onion cut up
- 8-10 oz sliced baby portobello mushrooms
- 1 small head broccoli, cut into bite size florets
- 1 10.5 oz can cream of mushroom soup
- 1/2 cup red or white wine of our choice
- 2 tbsp olive oil
- 1 tbsp salted butter
- 1 cup quick cook barley
- 1/4 cup raw pepitas
- Salt & pepper to taste
Preparation:
In a small frying pan roast the pepitas over medium heat
with a dash of olive oil. Toss frequently as they brown and salt as desired.
Set aside.
Boil or steam the broccoli florets but leave them slightly
firm for use later. Cook the barley according to package directions.
Fry the ground chicken with 1 tbsp each olive oil and butter
in a large Dutch oven. Add salt to taste and set aside for later.
Add the final tbsp oil to the pot and sautee the garlic,
onion and mushrooms. Season with S & P to taste. Add the cream of mushroom
soup (rinse the can with wine) and blend. Add chicken and broccoli to the pot
and mix.
Serve over a bed of barley and garnish with pepitas.
Blessed be... and happy cooking!