In a small mixing bowl, pour italian dressing and add diced chicken and spices. Mix and allow to stand so spices will penetrate the chicken.

In a medium saucepot, bring water to boil and add rice.

Heat a large skillet or saucepan and add the chicken when a drop of water bounces off and/or sizzles and evaporates quickly. Stir frequently and sautee evenly.

Allow the juices from the chicken and the dressing to reduce around the chicken to form a spicy coating on the outside of each piece.

When the sauce is almost gone, add butter and stir to coat chicken evenly. Chicken should brown immediately and be ready to remove from heat within moments.

Rice should be done, so strain and mix in another 1/4 cup of butter.

Serve with whole kernel corn or broccoli for best effect.