Chicken, mushrooms and spinach over rice

1 cup long grain white (or brown) rice

1 tsp rice

8 to 12 ounces boneless, skinless chicken breasts

½ tsp freshly ground pepper

½ tsp dried thyme (optional)

½ tsp dried basil (optional)

2 Tbsp olive oil

½ lb sliced mushrooms

1 – 10 oz bag fresh, washed baby spinach

Cook the rice according to package directions, adding ½ tsp salt to water.

Slice chicken breast into strips about ½ inch wide and 2 or 3 inches long. Sprinkle with ½ tsp salt, pepper and herbs (if using). Heat oil in wide skillet over high heat. Add mushrooms and , stirring occasionally, cook 3 minutes. Add chicken and cook, stirring often, 3 minutes more. Add spinach and stir until wilted. Serve the mixture over rice. Serves 4. Serve with raw or glazed carrots.

To make a saucier mixture, add a tablespoon of flour to the mushrooms as they cook, then add a cup of chicken broth. Proceed with the chicken and spinach.

The Fast Lane – Courier Journal