4 whole boneless chicken breasts
4 c. chicken stock
White wine
100 mg. (.0035 oz.) saffron; you may add more if you prefer
1 med. onion
2 c. rice
1 pt. sliced mushrooms
1 c. 40% heavy cream
Salt & pepper to taste
Olive oil
1/2 c. Parmesan cheese
1/2 stick butter
Flour with salt & pepper added to it

Flour chicken breasts and saute in 1/2 butter and 1/2 butter; set aside. Saute onion in olive oil until tender. Add rice to onion. Cover with white wine and cook to dry. Add saffron. Gradually add chicken stock to rice and cook until rice is al dente. Add chicken breast and remaining chicken stock and cook until rice is tender. Add heavy cream and salt and pepper to taste. Add Parmesan cheese and butter, mix. You may add more chicken stock if the dish has become too dry or to reheat the dish.