Pimiento Chicken
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.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)