Chicken with Olives, Raisins, and Spinach Rice
Martha Stewart
Prep: 10 minutes Total: 25 minutes
Chicken cutlets are ready in minutes -- be sure not to overcook them. The raw spinach will wilt in the hot rice, so you don't need to cook it separately.
Ingredients
Serves 4.
* 1 cup long-grain white rice
* Coarse salt and ground pepper
* 1 bunch flat-leaf spinach (1 pound), thick stems removed, leaves washed well and coarsely chopped
* 1 tablespoon olive oil
* 8 chicken culets (about 1 1/2 pounds total)
* 1/3 cup dry white wine
* 1/4 cup pitted Kalamata olives, slivered
* 1/4 cup golden raisins
Directions
1. 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.
2. 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.
3. 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.