Spanish Saffron Chicken

== Ingredients ==
* 6 (4 oz each) chicken breast halves skinned, boned
* ¼ tbsp ground pepper
* 1 medium onion, sliced
* 1 clove garlic, minced
* ½ lbs fresh mushrooms, sliced
* 1 cup water
* 2 tbsp paprika
* 1 tbsp dry chicken bouillon powder
* ½ tbsp saffron threads (or turmeric)
* 1 cup frozen English peas
* 2 tbsp sliced ripe olives (pitted)
* ¼ cup skim milk
* 1 tbsp cornstarch
* 2 tbsp water
* 3 cups hot cooked long-grain rice
== Directions ==
# 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 medium-hi heat until hot.
# Add onion, garlic, and mushrooms; saute until tender.
# Add chicken, 1 cup 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, , and skim milk to dutch oven.
# Cover and simmer 5 minutes.
# Combine cornstarch and 2 tsp 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. 
== Nutritional information ==
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.
Category:Black olive Recipes
Category:Chicken breast Recipes
Category:Long-grain rice Recipes
Category:Low-calorie Recipes
Category:Mushroom Recipes
Category:Pea Recipes
Category:Saffron Recipes
Category:Spanish Meat Dishes