Recipe - Pimiento Chicken

16 2/3 ounce Chicken breasts w/o skin
1 tablespoon Vegetable oil
Three fourths cup Chopped onion
One half tablespoon Garlic cloves minced
Three fourths cup White rice long grain
1 cup Mushrooms, fresh
14 One half ounce Chicken broth, canned
One half cup White table wine
1/8 teaspoon Saffron
1 One half cup Peas, frozen
2 ounce Pimientos, jar
One fourth cup 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 One fourth 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