Ingredients
- 2 pimientos
- 1 1/2 c peas
- 16 5/8 oz chicken breasts w
- 14 1/2 oz chicken broth
- 1/2 c table wine (white)
- 3/4 c onion (chopped)
- 3/4 c rice long (white grain)
- 1 c mushrooms
- 1/4 c parmesan (grated)
- 1 t vegetable oil
- 1/2 t garlic (cloves minced)
- 1/8 t saffron
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.