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.
 
 
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