Chicken With Colorful Rice

• 1/2 c. flour
• 1 tsp. salt
• 1/4 tsp. each basil, oregano, thyme and pepper
• 6 skinless boneless chicken breasts
• 3 Tbsp. oil
• 3 Tbsp. margarine
• 1 1/2 c. sliced mushrooms
• 1/2 c. chicken broth
• 2 Tbsp. white wine
• 3 c. hot cooked rice
• 12 cherry tomatoes
• 1/2 c. chopped fresh spinach

1. In plastic bag mix together flour, salt and spices.
2. Add chicken, shaking to coat.
3. In large frying pan, heat oil and margarine.
4. Add chicken and cook, turning for about 20 minutes. Add mushrooms and cook over medium heat for 3 minutes.
5. Combine broth and wine; add to frying pan.
6. Cover, reduce heat and simmer 20 minutes or until fork-tender.
7. Remove chicken; keep warm.
8. Pour off fat; return 1 tablespoon fat to pan.
9. Stir hot rice into mushrooms and drippings.
10. Add tomatoes and spinach to rice mixture; carefully toss until warm throughout (3 minutes). Transfer rice to platter and arrange chicken on rice.

flour, salt, basil, chicken breasts, oil, margarine, mushrooms, chicken broth, white wine, hot cooked rice, tomatoes, fresh spinach

Taken from www.cookbooks.com/Recipe-Details.aspx?id=718314 (may not work)