Pimiento Chicken

16 2/3 oz Chicken breasts w/o skin

1 T Vegetable oil

3/4 c Chopped onion

1/2 T Garlic cloves minced

3/4 c White rice long grain

1 c Mushrooms, fresh

14 1/2 oz Chicken broth, canned

1/2 c White table wine

1/8 t Saffron

1 1/2 c Peas, frozen

2 oz Pimientos, jar

1/4 c Parmesan grated

Chicken breasts skinned, boned and halved lengthwise. In a skillet cook chicken in hot oil about 6 minutes or until no pink remains, turning once. Remove; keep warm. Cook onion and garlic in oil until tender. Stir in the uncooked rice and mushrooms. Add broth, wine, saffron, and 1/4 tsp of pepper. Bring to a boil; reduce heat. Cover; simmer 20 minutes or until rice is tender. Stir in the thawed peas and drained pimiento; heat through. Serve by placing rice on a plate then the breast on top. Sprinkle parmesan on top.