1 can (17 oz.) Italian tomatoes or 1 can (16 oz.) whole tomatoes, undrained
1/2 lb. fresh mushrooms, sliced
1 Tbsp. sugar
2-3/4 cups cold water
1-1/2 cups uncooked regular rice
1/8 tsp. crushed saffron (optional)
3/4 cup grated Parmesan cheese
2 Tbsp. all-purpose flour
Directions
1. In large bowl, combine Wish-Bone® Italian Dressing, onion and rosemary. Add chicken; cover and marinate in refrigerator, turning occasionally, 3 hours or overnight. Remove chicken, reserving marinade.
2. In 12-inch skillet, slowly brown chicken. Add 1/2 cup reserved marinade, tomatoes, mushrooms and sugar. Simmer covered, stirring occasionally, 45 minutes or until chicken is thoroughly cooked. Remove chicken and keep warm; add flour mixed with 1/4 cup water to skillet and cook, stirring frequently, until sauce is thickened, about 5 minutes.
3. Meanwhile, in large saucepan, combine remaining marinade, 2-1/2 cups water, rice and saffron. Bring to a boil, then simmer covered 15 minutes or until rice is tender; remove from heat and stir in cheese.
4. To serve, arrange chicken around rice and top with 1/3 sauce; serve with remaining sauce.
