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Prep
Difficulty
Medium
Time
Estimate
45 mins
Start with the Mushroom Barley Risotto. Meanwhile, pound the chicken and place in the fridge until ready to use. Wash, dry and chop the greens. When the Risotto is about 10 minutes away from being done, flour and sear the chicken. As it is searing on the second side, saute the greens. Finish with the sauce for the chicken and adding the mascarpone to the greens. Serve together.
Mushrooms and barley pair so nicely together, but if you want to make this gluten-free simply use short-grain brown rice instead of the glutenous barley. You can make this ‘risotto style’ by adding in warm broth slowly or if you want more independence from the dish then add the broth at once and boil away, it will be less creamy but still tasty.
This simple chicken dish with the essence of lemon & wine can be whipped up quickly and paired with everything from pasta to risotto to creamy or grilled vegetables.
This simple sauté of greens, becomes creamy goodness with a couple dollops of mascarpone cheese. If you can’t find the tasty Italian cream cheese in your speciality cheese section use cream cheese instead. The flavor will be different, but you will still have the lovely texture.
