Title: Pimiento Chicken
Categories: Blank O
Yield: 4 Servings
| 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 |
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.