Chicken, Mushroom, and Swiss Chard Bowl with Wheat Berries
– 2 Buttonwood Farms chicken breasts cut into bite-sized pieces
– 1 1/2 tsp corn starch
– 1 bag (1/2lb.) Ozark Forest Mushrooms, chopped
– Swiss chard, stems removed and chopped
– 4oz Quark cheese (Fair Shares!)
– 1/2 cup broth
– Seasoning of choice
Toss chopped chicken in corn starch. Season with salt and pepper. Heat a large skillet with a few glugs of oil. Brown chicken till almost done and remove (it will go back and cook thoroughly). Set aside for now. Add mushrooms to pan and sauté for a few minutes. Add Swiss chard in batches and stir till it wilts a bit. Stir in broth (you can add a bit of wine or vermouth here also) and quark. Stir to make a sauce. Add back the chicken and the cooked wheat berries *. Season with fresh herbs of choice or a few tsp of seasoning blend. I am partial to Penzeys Shallot Pepper. Season with salt and pepper. Simmer for a few minutes and check a chunk of chicken for doneness.
*See info from last week’s post on how to cook the wheat berries.