---------- Recipe via Meal-Master (tm) v8.01
       Title: Spanish Saffron Chicken
  Categories: Low-cal, Poultry, Spanish
       Yield: 6 servings
       6 x  Chicken breast halves  *          1/4 ts Ground pepper
       1 x  Med onion, sliced                   1 x  Clove garlic, minced
     1/2 lb Fresh mushrooms, sliced             1 c  Water
       2 ts Paprika                             1 ts Dry chicken bouillon powder
     1/2 ts Saffron threads (or tumeric)        1 c  Frzn english peas
       2 tb Sliced ripe olives (pitted)       1/4 c  Skim milk
       1 tb Cornstarch                          2 tb Water
       3 c  Hot cooked long-grain rice     
   *  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.