Ingredients

16-2/3 oz. chicken breasts, skinned, boned and halved
1 Tbsp. vegetable oil
3/4 C. chopped onion
1/2 Tbsp. 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 tsp. saffron
1-1/2 C. peas, frozen
2 oz. pimientos, jar
1/4 C. parmesan grated

Cooking Instructions

In a skillet cook chicken in hot oil for 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 for 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.
 
 
Do not be anxious about anything,?but in everything by prayer and supplication with thanksgiving let your requests be made known to God.?And the peace of God,?which surpasses all understanding, will guard your hearts and