for 2 people

Chicken and rice dish

1 tbsp	olive oil
2	chicken breasts
¼ tsp	salt
a little	pepper
1	onion, finely chopped
100 g	long grain rice
1 dl	white wine
2 ½ dl	chicken bouillon
2 ½ dl	single cream
100 g	baby spinach
	salt and pepper to taste

How it's done

Chicken and rice dish

Heat the oil in a non-stick frying pan. Reduce the heat, add the chicken breasts, fry for approx. 5 mins. on each side. Remove. Place the chicken in a bowl, shred using two forks, set aside. Add the onion and rice to the same pan, sauté while stirring until the rice is translucent. Pour in the wine and reduce completely. Pour in the stock and cream, bring to the boil. Reduce the heat, cover and simmer for approx. 15 mins. Gradually add the spinach, allow to wilt. Return the chicken to the pan, cover and simmer for approx. 3 mins., season.

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