pimiento chicken
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- Yield
- 4 servings
| Measure | Ingredient |
|---|---|
| 16⅔ ounce | Chicken breasts w/o skin |
| 1 tablespoon | Vegetable oil |
| ¾ cup | Chopped onion |
| ½ tablespoon | Garlic cloves minced |
| ¾ cup | White rice long grain |
| 1 cup | Mushrooms, fresh |
| 14½ ounce | Chicken broth, canned |
| ½ cup | White table wine |
| ⅛ teaspoon | Saffron |
| 1½ cup | Peas, frozen |
| 2 ounces | Pimientos, jar |
| ¼ cup | 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 ¼ 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.
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