Pan-Seared Chicken & Barley
with Creamy Mushroom Sauce & Roasted Carrots
Pan-Seared Chicken & Barley
Golden chicken is pan-seared and served with nutty barley, tender roasted carrots, and a rich creamy mushroom sauce for a cozy, satisfying dinner.
Ingredients
For 2 servings
- 4 ounce Button Mushrooms
- 12 ounce Carrots
- 10 ounce Chicken Cutlets
- 2 unit Chicken Stock Concentrate
- 2 tablespoon Cream Cheese
- 1 tablespoon Fry Seasoning
- 1 teaspoon Garlic Powder
- ¾ cup Pearl Barley
- 1 unit Veggie Stock Concentrate
- 5 teaspoon White Wine Vinegar
Additional Ingredients
- 1 tablespoon Butter
- 2 teaspoon Cooking Oil
- 1 teaspoon Olive Oil
- Pepper
- Salt
Swaps and substitutions
For a dairy-free version, swap the cream cheese for a plain plant-based cream cheese or a splash of unsweetened oat cream to keep the sauce rich. For gluten-free needs, replace the barley with rice or quinoa, and use gluten-free stock concentrates and seasonings if needed.
What to serve with it
Serve with a crisp green salad or simple steamed greens to balance the creamy sauce, plus extra lemon wedges or crusty bread if you want a brighter, more filling plate. A light white wine or sparkling water with herbs also works well alongside the earthy barley and mushrooms.
