The chicken in its final state
Our house guest was graciously “allowed” to make dinner in my kitchen, and I’m glad that I let him. This turned out amazing. The chicken breasts were sauted in olive oil and white wine – which tastes good for drinking with the meal too – with rosemary, salt and pepper, as well as some minced garlic.
He let me help him out in the kitchen making the rice. We added oregano, thyme, rosemary and parsley. The parsley was fresh, so it brought out the flavors of the other spices.
The chicken as it was cooking, right after adding a smidge more wine.
Once the chicken got done with its crispy glazing process, he sauted spinach in the pan with the drippings until it was just wilted and slightly crispy on the thin pieces. Not enough to be crunchy, just enough for a change in texture. He told me I could feel free to experiment with his recipe, but I really don’t feel the need to. The only thing that I might have added (not changed) is some balsamic vinegar to the bottom of the chicken pan prior to adding the spinach for some mild sweetness/tanginess.
All in all, incredibly tasty 
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