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6 skinless boneless chicken breast
halves (about
1-1/2 pounds)
1 cup low-fat milk
1/2 cup chicken broth
1/2 cup chopped onion (about
1 medium)
7 cups chopped spinach (about
9 ounces)
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground nutmeg
Spray 12-inch skillet with nonstick cooking spray. Heat skillet over medium heat. Cook chicken in skillet 2 minutes on each side. Reduce heat to medium-low. Add milk, broth and onion. Cook 5 minutes, turning chicken occasionally, until onion is tender. Add spinach. Cook 3 to 4 minutes, stirring constantly, until spinach is completely wilted and juices of chicken run clear. Remove chicken from skillet; keep warm. Increase heat to medium. Cook spinach mixture about 3 minutes or until liquid has almost evaporated. Stir in salt, pepper and nutmeg. Serve chicken on top of spinach. 6 servings
halves (about
1-1/2 pounds)
1 cup low-fat milk
1/2 cup chicken broth
1/2 cup chopped onion (about
1 medium)
7 cups chopped spinach (about
9 ounces)
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground nutmeg
Spray 12-inch skillet with nonstick cooking spray. Heat skillet over medium heat. Cook chicken in skillet 2 minutes on each side. Reduce heat to medium-low. Add milk, broth and onion. Cook 5 minutes, turning chicken occasionally, until onion is tender. Add spinach. Cook 3 to 4 minutes, stirring constantly, until spinach is completely wilted and juices of chicken run clear. Remove chicken from skillet; keep warm. Increase heat to medium. Cook spinach mixture about 3 minutes or until liquid has almost evaporated. Stir in salt, pepper and nutmeg. Serve chicken on top of spinach. 6 servings
