Pimiento Chicken

Recipe Ingredients

16 1.6666666666667E+14/2.5E+14 oz	473g	Chicken breasts w/o skin
1 tablespoon	15ml	Vegetable oil
3/4 cup	46g / 1.6oz	Chopped onion
1/2 tablespoon	7.5ml	Garlic cloves minced
3/4 cup	120g / 4.2oz	White rice long grain
1 cup	237ml	Mushrooms - fresh
14 1/2 oz	411g	Chicken broth - canned
1/2 cup	118ml	White table wine
1/8 teaspoon	0.6ml	Saffron
1 1/2 cups	355ml	Peas - frozen
2 oz	56g	Pimientos - jar
1/4 cup	59ml	Parmesan grated

Recipe 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.

Source:
Tyson

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