Spanish Saffron Chicken

Season the 6 chicken breast halves evenly on both sides with ground pepper.

Heat a large skillet over medium-high heat and add the seasoned chicken breasts, cooking until golden brown on both sides, about 6-8 minutes total. Remove chicken and set aside on a plate.

In the same skillet, sauté the sliced onion and minced garlic over medium heat until the onion becomes translucent, about 3 minutes.

Add the sliced fresh mushrooms to the skillet and cook for an additional 3-4 minutes, stirring occasionally, until softened.

Stir in the paprika and cook for 1 minute to release its flavor.

Pour in the 1 cup of water and add the dry chicken bouillon powder, stirring well to combine. Sprinkle the saffron threads (or turmeric) over the liquid and stir.

Return the browned chicken breasts to the skillet, nestling them into the liquid. Reduce heat to medium-low, cover, and simmer for 20-25 minutes until the chicken is cooked through.

Add the frozen English peas and sliced ripe olives to the skillet, stirring gently. Simmer uncovered for 3-4 minutes until the peas are heated through.

In a small bowl, whisk together the skim milk, cornstarch, and 2 tbsp water until smooth and lump-free.

Stir the cornstarch mixture slowly into the simmering sauce, stirring constantly until the sauce thickens, about 2 minutes.

Divide the hot cooked long-grain rice among four serving plates and arrange one or more chicken breast halves on top of each portion, spooning the saffron sauce with mushrooms, peas, and olives over the chicken.