Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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16 2/3 oz Chicken breasts w/o skin
1 tb Vegetable oil
3/4 c Chopped onion
1/2 tb Garlic cloves minced
3/4 c White rice long grain
1 c Mushrooms, fresh
14 1/2 oz Chicken broth, canned
1/2 c White table wine
1/8 ts Saffron
1 1/2 c Peas, frozen
2 oz Pimientos, jar
1/4 c Parmesan grated
Chicken breasts skinned, boned and halved lengthwise.
In a skillet cook chicken in hot oil about 6 minutes
or until no pink remains, turning once. Remove; keep
warm. Cook onion and garlic in oil until tender. Stir
in the uncooked rice and mushrooms. Add broth, wine,
saffron, and 1/4 tsp of pepper. Bring to a boil;
reduce heat. Cover; simmer 20 minutes or until rice
is tender. Stir in the thawed peas and drained
pimiento; heat through. Serve by placing rice on a
plate then the breast on top. Sprinkle parmesan on top.
