Ingredients Meat & Poultry Chicken Chicken Breast Recipes Chicken with Olives, Raisins, and Spinach Rice 3.5 (27) 12 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Photo: Anna Williams Prep Time: 10 mins Total Time: 25 mins Servings: 4 Combine chicken cutlets and spinach into an appetizing meal sparked by tangy olives and sweet raisins. Ingredients 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 ½ pounds total) ⅓ cup dry white wine ¼ cup pitted Kalamata olives, slivered ¼ cup golden raisins Directions 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 2 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. Cook's Notes 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. Rate it Print