Recipe for Spanish Saffron Chicken

Ingredients

6 single chicken breast halves *
1/4 teaspoon ground pepper
1 single med onion, sliced
1 single clove garlic, minced
1/2 lb fresh mushrooms, sliced
1 cup water
2 teaspoon paprika
1 teaspoon dry chicken bouillon powder
1/2 teaspoon saffron threads (or tumeric)
1 cup frzn english peas
2 tablespoon sliced ripe olives (pitted)
1/4 cup skim milk
1 tablespoon cornstarch
2 tablespoon water
3 cup hot cooked long-grain rice

Instructions

* 6 (4 oz each) skinned, boned chicken breast halves Sprinkle chicken with pepper. Place in large Dutch oven that has been coated with cooking spray. Cook over med heat until browned. Wipe pan drippings from Dutch oven with a paper towel. Coat Dutch oven again with Pam; place over med-hi heat until hot. Add onion, garlic, and mushrooms; saute until tender. Add chicken, 1 c water, and paprika, bouillon powder, and saffron threads. Bring to a boil. Cover, reduce heat, and simmer 25 minutes until chicken is tender. Remove chicken and set aside. Add peas, olives, and skim milk to Dutch oven. Cover and simmer 5 minutes. Combine cornstarch and 2 T water; add to vegetable mixture. Bring to a boil. Reduce heat; cook, stirring constantly, until thickened and bubbly. Remove from heat. To serve, place rice on a serving platter. Arrange chicken over rice; top with vegetable mixture. PER SERVING: 335 calories, 31.2 g protein, 4.4 g fat, 40.7 mg carbohydrates, 71 g cholesterol, 3.2 mg iron, 275 mg sodium, 56 mg calcium.





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