Italian Chicken with Colorful Rice

Description
Makes 6 servings.

Ingredients

 * ½ cup flour
 * 1 teaspoon salt
 * ¼ teaspoon basil
 * ¼ teaspoon ground oregano
 * ¼ teaspoon ground thyme
 * ¼ teaspoon ground black pepper
 * 2 to 2½ pounds frying chicken, cut up
 * 2 tablespoons butter or margarine
 * 2 tablespoons vegetable oil
 * 1½ cups sliced fresh mushrooms
 * ½ cup chicken broth
 * 2 tablespoons dry white wine
 * 3 cups hot cooked rice
 * 2 cups diced tomatoes, or 12 cherry tomatoes, halved
 * ½ cup chopped fresh spinach

Directions

 * 1) Mix flour, salt, basil, oregano, thyme and pepper in plastic bag.
 * 2) Add chicken one piece at a time, shaking to coat.
 * 3) 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.
 * 4) Add mushrooms and cook over medium heat 3 minutes.
 * 5) Combine broth and wine; add to skillet. Cover, reduce heat and simmer 20 minutes or until chicken is tender.
 * 6) Remove chicken and keep warm. Pour off fat, leaving brown particles and mushrooms; return 1 tablespoon to skillet.
 * 7) Stir rice into drippings.
 * 8) Add tomatoes and spinach to rice mixture; toss lightly until thoroughly heated, about 3 minutes.
 * 9) Transfer rice to serving platter; arrange chicken on top.