YIELD
4 servingsPREP
30 minCOOK
30 minREADY
60 minIngredients
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 teaspoon 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.
Comments