8 chicken cutlets (about 1 1/2 lbs total)1/3 cup dry white wine
1/4 cup pitten kalamata olives, slivered
1/4 cups golden raisins
Instructions
In a medium saucepan, bring 1 3/4 cups water to a boil. Add rice,
season with salt, and return to a boil. Reduce to a simmer, cover,
and cook just until tender, 16 to 18 minutes. Remove pan from
heat; add spinach, cover, and let stand, without stirring, for 5
minutes. Using a fork, fluff rice and mix in spinach.
While rice is cooking, heat oil in a large skillet over medium-high.
Season chicken with salt and pepper. Cook in two batches, until
browned outside and opaque throughout, 1 to 2 minutes per side.
Transfer to a plate (reserve skillet); cover with aluminum foil to
keep warm.
Add wine, olives, and raisins to skillet. Cook over medium-high
until wine is almost evaporated, 1 to 2 minutes. Add cup 1/2 water;
cook until sauce is reduced by half, 2 to 3 minutes. Serve chicken
over spinach rice, and top with sauce.
Originally Submitted
4/28/2011
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