Description Edit

Makes 6 servings.

Ingredients Edit

Directions Edit

  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.
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