| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Grains |
|
P, O, U, L, T |
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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