Pimiento chicken

4 servings

Ingredients

QuantityIngredient
16⅔ounceChicken breasts w/o skin
1tablespoonVegetable oil
¾cupChopped onion
½tablespoonGarlic cloves minced
¾cupWhite rice long grain
1cupMushrooms, fresh
14½ounceChicken broth, canned
½cupWhite table wine
teaspoonSaffron
cupPeas, frozen
2ouncesPimientos, jar
¼cupParmesan grated

Directions

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.