Skillet Chicken Dinner for 2

• 1 tablespoon vegetable oil
• 2 medium onions sliced 1/2 inch
• 2 teaspoons flour, all-purpose
• 1 teaspoon salt
• 1/2 teaspoon rosemary leaves dry crushed
• 1/2 teaspoon black pepper
• 4 large chicken thighs, boneless, skinless
• 1/2 pound red skinned potatoes
• 2 tablespoons lemon juice
• 1/2 bunch spinach chopped, no stems
• 1/4 cup olives ripe, pitted, sliced

1. About 40 minutes before serving:
2. In a 10 inch skillet (non-stick sauce pan for 1 serving) over medium-high heat, heat the oil then add onions and cook until soft and golden brown.
3. Remove onions to a bowl and set aside.
4. On a sheet of waxed paper, mix the flour, salt, rosemary and pepper, blending well.
5. Coat each piece of chicken.
6. Cook the chicken pieces over medium high heat in the remaining oil until golden brown on all sides.
7. Add the potatoes, lemon juice, cooked onions and 1/4 cup of water to the chicken in the skillet.
8. Do not reduce the liquid for one serving or the pot is likely to boil dry.
9. Heat to boiling, then reduce heat, cover and simmer for 20 min or until the chicken and potatoes are fork tender.
10. The juices of the chicken will run clear when pierced with a knife.
11. Stir in the spinach and olives, cooking until the spinach is just wilted.

vegetable oil, onions, flour, salt, rosemary, black pepper, chicken thighs, red skinned potatoes, lemon juice, olives

Taken from recipeland.com/recipe/v/skillet-chicken-dinner-for-2-38001 (may not work)