Pimiento chicken

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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