Ingredients:
1 tablespoon oil
2 tablespoons butter
4 pieces chicken breasts, cut into strips
1/3 cup lemon juice
1 1/2 cups rice ( long grain)
2 1/2 cups water
1/8 teaspoon rosemary
1 cup spinach leaves
1/2 cup cream
1/4 cup fresh parsley
Directions:
In a skillet, melt butte and oil over medium heat.
Saute chicken until no pink remains.
Add rice, water, lemon juice and rosemary.
Bring to a boil.
Reduce heat, cover and simmer about 4 minutes.
Add spinach leaves, recover and simmer 6 minutes.
Take off the heat, stir in cream and parsley.
Servings: 6
Time preparation: 10 min.
Time total: 25 min.