Chicken, Rice and Spinach Avgolemono

I think I've made this, but using a different method



1 onion, finely diced
2 cups chicken broth or bouillon
1 cup long-grain white rice
2 tsp fresh oregano, or 1/2 tsp dried
In large non-stick skillet, mix the onion, broth, rice and oregano. Bring to a boil.
4 skinless chicken breasts, bone in
Place chicken breasts on top of the rice mixture. Cover and simmer for 15 minutes.
6 cups fresh spinach leaves, roughly chopped
1 Tbsp fresh dill, finely chopped or 1 tsp dried
Remove chicken and set aside. Mix spinach and dill with rice, quickly pushing spinach down into rice. Place chicken back on top of mixture, cover and simmer for 5 minutes.
1/4 cup fresh lemon juice
1/2 cup white wine (or water)
2 tsp flour
1 egg white
In a small bowl, whisk together the lemon juice, wine or water, flour and egg white.
Once again, remove the chicken from the skillet and set aside. Briskly stir the lemon mixture into the rice until everything is coated and the liquid has thickened.
Cover and keep warm until ready to serve.
1 Tbsp grated Parmesan cheese Just before serving, sprinkle the grated cheese over all.
my magazine clipping credits The 10% Low-Fat Cookbook by Miriam Jacobs, 1996