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
- Olive oil
- Red pepper flakes
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!