Recipe - Skillet Chicken Dinner For 2

1 tablespoon Salad oil
2 md Onions, cut or sliced up 1/2"
2 teaspoon Flour
1 teaspoon Salt
One half teaspoon Rosemary, dry crushed
One half teaspoon Black pepper
4 lg Chicken thighs (1 One half lb)
One half pound Small red potatoes or 1 lge
2 tablespoon Lemon juice
One half bn Spinach, chopped, no stems
One fourth cup Pitted ripe olives, cut or sliced up

About 40 minutes before serving:

In a 10 inch skillet (nonstick sauce pan for 1 serving) over mediumhigh
heat, heat the oil then add onions and cook until soft and golden brown.
Remove onions to a bowl and set aside.

On a sheet of waxed paper, mix the flour, salt, rosemary and pepper,
blending well. Coat each piece of chicken. Cook the chicken pieces over
medium high heat in the remaining oil until golden brown on all sides.

Add the potatoes, lemon juice, cooked onions and One fourth cup of water to the
chicken in the skillet. Do not reduce the liquid for one serving or the
pot is likely to boil dry. Heat to boiling, then reduce heat, cover and
simmer for 20 min or until the chicken and potatoes are fork tender. The
juices of the chicken will run clear when pierced with a knife.

Stir in the spinach and olives, cooking until the spinach is just wilted.

Each serving contains: 660 calories, 37 grams fat, 145 mg cholesterol, 1520
mg sodium Source: Rich Harper's posting in Intercook, originally from Good
Housekeeping

Tested and modified by Elizabeth Rodier July 1993.