Pimiento chicken
Yield: 4 Servings
Ingredients:
- 16 2/3 oz Chicken breasts w/o skin
- 1 tb Vegetable oil
- 3/4 c Chopped onion
- 1/2 tb Garlic cloves minced
- 3/4 c White rice long grain
- 1 c Mushrooms fresh
- 14 1/2 oz Chicken broth canned
- 1/2 c White table wine
- 1/8 ts Saffron
- 1 1/2 c Peas frozen
- 2 oz Pimientos jar
- 1/4 c Parmesan grated
Instructions:
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.
