You are here: Home » Recipes » Mediterranean Chicken with Kalamata and Raisins Mediterranean Chicken with Kalamata and Raisins User Submitted Recipe by Nadine Mesch Yield 6 servings Prep 8 minutes Cook 23 minutes A beautiful chicken dish starring Kalamata olives and golden raisins. PrintEmail Lovely combination of flavors that just build off of one another. The green of the spinach, bright white of the rice with the addition of the black Kalamata olives and golden color of the raisins makes this dish beautiful to look at and a pleasure to eat Ingredients 2 cups rice1 teaspoon salt1 teaspoon lemon pepper1 1/2 pounds fresh spinach, trimmed1 tablespoon olive oil1 tablespoon butter6 pieces chicken cutlets1/2 cup all-purpose flour1 teaspoon garlic salt1/2 teaspoon black pepper1/3 cup dry white wine1/4 cup Kalamata olives, pitted, sliced1/4 cup California golden raisins1/4 cup California dark raisins1/2 cup chicken stock1 tablespoon aged Balsamic vinegar Instructions In a medium saucepan, cook rice according to package directions, adding 1 teaspoon salt and lemon pepper. Remove pan from heat; add spinach, cover, and allow to sit, without stirring, 5 minutes. Using a fork, fluff rice and spinach. While rice is cooking, place flour, garlic salt and pepper in a shallow bowl or plate; dredge chicken in flour mixture. In a large skillet, heat oil and butter over medium-high heat. Add chicken; cook about 4 minutes per side; until golden and cooked through. Place chicken on a platter; cover with aluminum foil to keep warm. Add wine, olives, and raisins to skillet. Simmer until wine is almost evaporated, 1 to 2 minutes. Add chicken stock; cook until sauce is reduced by half, 2 to 3 minutes. Serve chicken over the spinach rice mixture, and top with sauce. Sprinkle with balsamic vinegar.