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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 6 |
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Directions: * 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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