- 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
- 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.
I also found this recipe here. It's a Martha Stewart recipe. We thought this was pretty good but the olives & raisins "made it" so you may want to use more. I made 1/2 the meat since there's just 3 of us & we thought it still could have used more olives & raisins. I started this & Damon finished it - very simple & it looks nice.