Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

* 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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