1/2 lb. boneless chicken breasts, cut in chunks
1/4 to 1/2 tsp. salt
1/8 tsp. ground white pepper
1 c. sliced fresh mushrooms
1/2 c. sliced green onion, including tops
1/2 c. diced red pepper
1/2 c. chopped celery
1 tbsp. olive oil
1 c. uncooked rice
Pinch of ground saffron
1 tbsp. butter
1/3 c. dry white wine
1 c. chicken broth
1/3 c. grated Parmesan cheese
1/3 c. sliced ripe olives
1/3 c. heavy cream

Season chicken with salt and ground pepper. Cook chicken, mushrooms, onions and celery in oil in large skillet over medium-high heat. Remove chicken and vegetables; set aside. Cook rice with saffron in butter in the same skillet, stirring constantly, 2 to 3 minutes. Add wine; stir until absorbed. Stir in 1 cup broth; cook, uncovered, stirring frequently, until broth is absorbed. Continue stirring and adding remaining 1 cup of broth and 3 cups water, allowing each cup to be absorbed before adding another, until rice is tender and mixture has a creamy consistency. It will take approximately 25-30 minutes. Stir in cheese, olives, cream and reserved chicken mixture; serve immediately. Makes 4 servings.