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

 * 1) 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 medium-hi heat until hot.
 * 6) Add onion, garlic, and mushrooms; saute until tender.
 * 7) Add chicken, 1 cup 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,, and skim milk to dutch oven.
 * 12) Cover and simmer 5 minutes.
 * 13) Combine cornstarch and 2 tsp 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.

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.