Chicken with Olives, Raisins, and Spinach Rice
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.
- Total Time:
- Servings: 4
Photography: Anna Williams
Source: The Martha Stewart Show, November Fall 2007
- 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 cutlets (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.