INGREDIENTS
2
lbs Chicken breasts, skinless boneless
2
Carrots
2
Celery, ribs
1/4 cup
Dill
1
Garlic clove
1
Leek, large
1/4 cup
Tarragon
6 cups
Chicken stock
2 tbsp
Lemon juice, fresh
1 3/4 cups
Barley, pearled
1/2 cup
All-purpose flour
1
Kosher salt
1
Pepper, Freshly ground
5/16 cup
Vegetable oil
1/2 cup
Parmigiano-reggiano cheese
1 cup
Water