(CHICKEN AND RICE)
3 lb. boneless skinless chicken breasts
Season all and flour for coating chicken
1/2 c. oil
1 lg. onion chopped
1/2 lb. fresh mushrooms sliced
2 c. rice, raw
4 c. water
10 stuffed green olives sliced
1 sm. clove garlic minced
1 bay leaf
5 to 6 chicken bouillon cubes
1/8 tsp. crushed saffron
1/2 c. sherry
1 (10 oz.) can Leseur peas

Dredge chicken in flour and season all and brown in oil in skillet. Put chicken in a 4 quart casserole. Saute onions and mushrooms in remaining oil in skillet. Add rice, water, olives, seasonings, and sherry to onions and mushrooms. Mix thoroughly and pour over chicken. Cover and bake at 375 degrees for 40 minutes and add drained peas and bake, covered another 15 to 20 minutes.