Quickie Dinner for Two: Chicken Cutlets with Olive Sauce over Spinach Rice

Olives, Olives, Olives … How I love thee! Simmered with white wine … divine!

I have to admit, I really am not a huge fan of chicken. I KNOW, can you believe it? Did she just say that? It’s true … now really good, juicy oven-roasted chicken, I love that. But, chicken breasts/cutlets usually don’t hold my taste buds’ attention unless they are simmered many hours in misc. ethnic spices. This recipe, however, proved me wrong and I think I owe it all to the olives. Well, the sauce in general, but the olives were the key ingredient. And this recipe can be on the table in 30 minutes flat -perfect! Serves 2.

  • 1 cup long-grain white rice
  • 4 chicken cutlets
  • 2 cups baby spinach (or chopped spinach)
  • 1 shallot
  • 1/2 cup each golden raisins & Kalamata olives
  • 1/3 cup dry white wine
  • S/P
  • Olive oil
  • Red pepper flakes

PREPARE INGREDIENTS

Chop the shallot & measure out the raisins & olives.

Wash and chop spinach if necessary.

COOK RICE & CHICKEN

Boil 1 3/4 cups water in medium saucepan. Add rice, a dash of salt and bring back to a boil. Reduce to simmer & cook until tender ~16 minutes.  While rice is cooking, add chicken cutlets to a skillet with olive oil. Season with red pepper flakes and salt. Cutlets only need about 2 minutes per side – don’t overcook! Turn and season the other side. Transfer to a plate & cover to keep warm.

When rice is finished, take off heat & immediately add spinach to pan – cover back immediately. The steam will wilt the spinach. Leave covered for 5 minutes. Uncover and fluff before serving.

While the spinach & rice are “mixing,” add wine, olives, shallot, and raisins to skillet. Cook at medium heat until wine is reduced to half, about 2 minutes. Add 1/2 cup water & cooked until reduced to half, about 2-3 minutes. You won’t need any additional spices – the olives provide plenty of salt and the red pepper on the chicken provides a good kick.

Plate spinach rice, place chicken cutlets on top, and scoop the olive sauce over everything. Enjoy!

Advertisements

3 thoughts on “Quickie Dinner for Two: Chicken Cutlets with Olive Sauce over Spinach Rice

  1. Kristi December 27, 2009 / 3:20 PM

    Looks delicious. I love your recipes!

    • thequickanddirtycook December 27, 2009 / 9:01 PM

      Thank you! This one is really easy and oh so delicious.

  2. Laura December 30, 2009 / 2:36 PM

    I stumbled across your blog somehow and just HAD to try this recipe. I made it last night and it was so good! Yum! Thanks so much! : )

Comments are closed.