Garlic Chicken w/ Mushroom Risotto...

1 1/2 C Uncooked Rice
3 1/2 C Water (divided)
2 Tbsp Olive Oil
1 Tbsp Butter
2 Cloves Garlic
4 Boneless Skinless Chicken Breasts (pounded thin)
Salt & Pepper to taste
2 Tbsp Fresh Parsley
3/4 C Sliced Fresh Mushrooms
1 C Frozen Peas
1 10 oz can Cream of Mushroom Soup

In a saucepan, bring 2 C water to a boil.  Add rice, return to a boil.  Cover, reduce heat to lo and cook for 10 minutes.  Remove from heat and set aside. 

In a large skillet, heat the oil and butter.  Add minced garlic cloves and cook until golden.  Add the chicken breast and cook approximately 5 minutes on each side.  (Until no longer pink inside.)  Salt and pepper chicken to taste.  Remove chicken to a plate.  Add parsley and mushrooms to hot pan.  Saute for approximately 1 minute.  Add 1 1/2 C water to pan and whisk in the mushroom soup, hot cooked rice and frozen peas.  Stirring constantly, bring risotto to a boil over medium heat.   Return chicken to pan, reduce heat to lo, cover and simmer for 5 minutes.

Serve with chicken.