1 tbsp. butter
8 oz. fresh mushrooms, sliced thin
2 c. chicken broth
2/3 c. pearl barley
8 chicken thighs, skin & fat removed

Melt butter in a large pan over medium-high heat. Add mushrooms and stir-fry 5 to 6 minutes until released liquid evaporates and mushrooms begin to brown. Stir in chicken broth and barley. Bring to a boil. Smooth barley evenly over bottom of pan. Place chicken thighs in one layer on top.

Cover and cook over medium-low heat 30 to 35 minutes, turning thighs over once, until almost all liquid is absorbed, barley is tender and chicken is opaque in thickest part when tested with tip of a knife. Preparation time: 15 minutes. Serve: 4.