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Title: Spanish Saffron Chicken
Categories: Spanish Poultry
Yield: 6 Servings

6xChicken Breast Halves *
1/4tsGround Pepper
1mdOnion, Sliced
  Clove Garlic, Minced
1/2lbFresh Mushrooms, Sliced
1tsDry Chicken Bouillon Powder
1/2tsSaffron Threads (Or Tumeric)
1cFrozen English Peas
2tbSliced Ripe Olives (Pitted)
1/4cSkim Milk
3cHot Cooked Long-Grain Rice

* 6 (4 oz each) skinned, boned chicken breast halves. ~------------------------------------------------------------------------- Sprinkle chicken with pepper. Place in large Dutch oven that has been coated with cooking spray. Cook over med heat until browned. Wipe pan drippings from Dutch oven with a paper towel. Coat Dutch oven again with Pam; place over med-hi heat until hot. Add onion, garlic, and mushrooms; saute until tender. Add chicken, 1 c water, and paprika, bouillon powder, and saffron threads. Bring to a boil. Cover, reduce heat, and simmer 25 minutes until chicken is tender. Remove chicken and set aside. Add peas, olives, and skim milk to Dutch oven. Cover and simmer 5 minutes. Combine cornstarch and 2 T water; add to vegetable mixture. Bring to a boil. Reduce heat; cook, stirring constantly, until thickened and bubbly. Remove from heat. To serve, place rice on a serving platter. Arrange chicken over rice; top with vegetable mixture.