Italian Chicken with Colorful Rice

Description
Makes 6 servings.

Ingredients

 * 1/2 cup flour
 * 1 teaspoon salt
 * 1/4 teaspoon basil
 * 1/4 teaspoon ground oregano
 * 1/4 teaspoon ground thyme
 * 1/4 teaspoon ground black pepper
 * 2 to 2 1/2 pounds frying chicken, cut up
 * 2 tablespoons butter or margarine
 * 2 tablespoons vegetable oil
 * 1-1/2 cups sliced fresh mushrooms
 * 1/2 cup chicken broth
 * 2 tablespoons dry white wine
 * 3 cups hot cooked rice
 * 2 cups diced tomatoes, or 12 cherry tomatoes, halved
 * 1/2 cup chopped fresh spinach

Directions
Mix flour, salt, basil, oregano, thyme and pepper in plastic bag. Add chicken one piece at a time, shaking to coat. Heat oil and butter in large skillet over medium-high heat; add chicken and cook, turning, about 20 minutes, or until brown on all sides. Add mushrooms and cook over medium heat 3 minutes.

Combine broth and wine; add to skillet. Cover, reduce heat and simmer 20 minutes or until chicken is tender. Remove chicken and keep warm. Pour off fat, leaving brown particles and mushrooms; return 1 tablespoon to skillet. Stir rice into drippings. Add tomatoes and spinach to rice mixture; toss lightly until thoroughly heated, about 3 minutes. Transfer rice to serving platter; arrange chicken on top.