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.