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    Spinach and Chicken Skillet


    Source of Recipe


    AllRecipes.com & Betty Crocker

    Recipe Introduction


    Fresh spinach paired with tender chicken is the perfect quick-fix meal for a busy weeknight supper.
    Serves: 6

    6 boneless skinless chicken breast halves (1 3/4 pounds)
    1 cup fat-free (skim) milk
    1/2 cup fat-free chicken broth
    1 medium onion, chopped (1/2 cup)
    1 bag (10 ounces) washed fresh spinach, chopped
    1/4 teaspoon salt
    1/4 teaspoon pepper
    1/4 teaspoon ground nutmeg

    Remove fat from chicken. Spray 12-inch nonstick skillet with cooking spray; heat over medium heat. Cook chicken in skillet 2 minutes on each side; reduce heat to medium-low. Stir in milk, broth and onion. Cook about 5 minutes, turning chicken occasionally, until onion is tender.

    Stir in spinach. Cook 3 to 4 minutes, stirring occasionally, until spinach is completely wilted and juice of chicken is no longer pink when centers of thickest pieces are cut. 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 spinach.

    1 Serving: Calories 165 (Calories from Fat 35); Fat 4g (Saturated 1g); Cholesterol 75mg; Sodium 310mg; Potassium 440mg; Carbohydrate 6g (Dietary Fiber 1g); Protein 30g ++++ Exchanges: 4 Very Lean Meat; 1 Vegetable

 

 

 

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