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

Procedures

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.