Hunter Style Chicken & Barley Risotto


4 slices bacon, cut into small pieces
3/4 lb boneless skinless chicken breasts, cut into chunks
12 white mushrooms, quartered
1/2 cup chopped onions
1 3/4 cups low-sodium beef broth
1 can (10 oz/284 mL) condensed cream of celery soup
2 medium tomatoes, diced
1 cup pot barley
Chopped fresh parsley for garnish


Cook bacon in large non-stick skillet at medium-high heat until very crisp. Remove bacon and set aside.

Add chicken and cook and stir until browned – about 5 minutes. Add mushrooms and onions and cook for 3 minutes.

Stir in bacon and remaining ingredients and bring to a boil. Simmer at low heat until barley is tender, stirring occasionally – about 35 minutes. Sprinkle with parsley.

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