2 pounds skinless, boneless chicken breast halves, cut into bite-size pieces
1 teaspoon poultry seasoning
2 tablespoons olive oil
1 1/2 cups chopped fresh mushrooms
1 cup chopped carrot
1/2 cup chopped onion
1/2 cup chopped green sweet pepper
4 cloves garlic, minced
2 tablespoons snipped fresh basil or 2 teaspoons dried basil, crushed
1 tablespoon snipped fresh parsley or 1 teaspoon dried parsley, crushed
1/4 teaspoon ground black pepper
1/8 teaspoon salt
6 cups water
2 tablespoons chicken bouillon granules
1 pound potatoes, cut into 1-inch pieces (about 2-3/4 cups)
1/2 cup quick-cooking barley
1. In a medium bowl, toss chicken breast pieces with the poultry seasoning; set aside.
2. In a 5- to 6-quart Dutch oven, heat 1 tablespoon of the oil over medium heat. Add mushrooms, carrot, onion, sweet pepper, garlic, dried basil and parsley (if using), black pepper, and salt; cook for 10 minutes, stirring occasionally. Remove vegetables from Dutch oven; set aside.
3. Add the remaining 1 tablespoon oil to the Dutch oven; heat over medium heat. Add chicken pieces; cook about 5 minutes or until browned, stirring occasionally. Return vegetables to Dutch oven. Stir in the water and chicken bouillon granules. Bring to boiling; stir in potatoes and barley. Return to boiling; reduce heat. Cover and simmer about 15 minutes or until potatoes are tender. Stir in fresh basil and parsley (if using). Makes 8 (1-1/2-cup) servings.