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.