A hearty and flavorful dish combining tender chicken with nutty barley and vibrant vegetables.
Season the chicken breasts with salt, black pepper, and smoked paprika.
Ensure the chicken is evenly coated with the seasoning for a balanced flavor.
In a large frying pan, melt 2 tablespoons of unsalted butter over medium heat. Sear the chicken until golden brown on both sides, then remove and set aside.
Avoid overcrowding the pan to ensure even browning.
In the same pan, add the remaining butter and sauté the chopped yellow onion until translucent.
Stir frequently to prevent the onion from burning.
Add the pearl barley and dried basil to the pan, stirring to coat the barley with the butter and onion mixture.
Toasting the barley enhances its nutty flavor.
Pour in 1 cup of chicken broth and bring to a boil. Reduce the heat to low, cover, and simmer for 20 minutes.
Check occasionally to ensure the barley doesn't stick to the pan.
Return the chicken to the pan, arranging it over the barley. Add the remaining chicken broth and white wine. Cover and simmer for another 20 minutes.
Ensure the chicken is partially submerged in the liquid for even cooking.
Mix in the frozen artichoke hearts and cook until the barley is tender, about 10 more minutes.
Stir gently to avoid breaking the artichoke hearts.
Garnish with fresh parsley before serving.
Serve immediately for the best flavor and texture.
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