spanish saffron chicken
 
(6 servings) 
 
6   x chicken breast halves *
1   x med onion, sliced
1/2 lb.  fresh mushrooms, sliced
2 tsp  paprika
1/2 tsp  saffron threads (or tumeric)
2 Tbsp  sliced ripe olives (pitted)
1 Tbsp  cornstarch
3 cup  hot cooked long-grain rice
1/4 tsp  ground pepper
1   x clove garlic, minced
1 cup  water
1 tsp  dry chicken bouillon powder
1 cup  frzn english peas
1/4 cup  skim milk
2 Tbsp  water
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. 
 
as always 
linda in tennessee 
 
 
-- 
 
(ID: 76810) Mirror: rec.food.recipes: Mon, Jun 14, 2004


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