Spanish saffron chicken Recipe

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Spanish saffron chicken

Artist:	_	Yield:	6
Categories:	Chicken, Low-calorie, Poultry, Spanish, Western European	Rating:	0
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Ingredients:

6	x	Chicken Breast halves *
1/4	tbsp	Ground Pepper
1	x	Med Onion, sliced
1	x	Clove garlic, minced
1/2	lbs	Fresh Mushrooms, sliced
1	cup	Water
2	tbsp	Paprika
1	tbsp	Dry Chicken Bouillon powder
1/2	tbsp	Saffron threads (or Tumeric)
1	cup	Frzn English Peas
2	tbsp	Sliced Ripe Olives (pitted)
1/4	cup	Skim Milk
1	tbsp	Cornstarch
2	tbsp	Water
3	cup	Hot cooked long-grain Rice

Procedures:

1	* 6 (4 oz each) skinned, boned chicken breast halves sprinkle chicken with pepper.
2	Place in large dutch oven that has been coated with cooking spray.
3	Cook over med heat until browned.
4	Wipe pan drippings from dutch oven with a paper towel.
5	Coat dutch oven again with pam; place over med-hi heat until hot.
6	Add onion, garlic, and mushrooms; saute until tender.
7	Add chicken, 1 c water, and paprika, bouillon powder, and saffron threads.
8	Bring to a boil.
9	Cover, reduce heat, and simmer 25 minutes until chicken is tender.
10	Remove chicken and set aside.
11	Add peas, olives, and skim milk to dutch oven.
12	Cover and simmer 5 minutes.
13	Combine cornstarch and 2 t water; add to vegetable mixture.
14	Bring to a boil.
15	Reduce heat; cook, stirring constantly, until thickened and bubbly.
16	Remove from heat.
17	To serve, place rice on a serving platter.
18	Arrange chicken over rice; top with vegetable mixture.
19	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.