*  Exported from  MasterCook  *
                           SKILLET CHICKEN DINNER
 Recipe By     : 
 Serving Size  : 2    Preparation Time :0:00
 Categories    : Chicken                          Main dish
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       tb           Olive Or Salad Oil
    2       md           Onions -- Sliced 1/2-Inch
    2       ts           Unbleached All-Purpose Flour
    1       t            Salt
      3/4   ts           Dried Rosemary Leaves
      1/2   ts           Black Pepper
    4       lg           Chicken Thighs -- (About 1 1/2
      1/2   lb           Small Red Potatoes -- Cut Into
                         -1-Inch Pieces
    2       tb           Lemon Juice
      1/2   bn           Fresh Spinach -- About 1/4
                         -Lb, Coarsely Sliced
      1/4   c            Pitted Ripe Olives -- Each
                         -Sliced In Half
   In a 10-inch skillet, over medium-high heat, heat the
   olive or salad oil until hot then add the onions and
   cook until golden brown.  Remove the onions to a bowl
   and set aside.  On a sheet of waxed paper, mix the
   flour, salt, dried rosemary, and pepper, blending
   well, then coat each of the chicken thighs.  Still
   over medium high heat, cook the chicken, in the
   remaining oil in the skillet, until golden brown on
   all sides.  Add the potatoes, lemon juice, cooked
   onions and 1/4 cup of water to the chicken in the
   skillet.  Increase the heat to high and heat to
   boiling, then reduce the heat, cover, and simmer for
   20 minutes or until the chicken and potatoes are fork
   tender and the juices run clear when the chicken is
   pierced with a knife.  Skim off the fat from the
   liquid in the skillet. Stir in the spinach and olives,
   cooking until the spinach is just wilted.
   CALORIES:  660          FAT:  37 GRAMS
   :       CHOLESTEROL: 145 MG. SODIUM:   1520 MG.
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