Spinach and Chicken Skillet
Posted by: Tuddles Sun, 6 Feb 2005, at 6:45 a.m.
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.
Makes 6 Servings
Calories 165 (Calories from Fat 35); Fat 4g (Saturated 1g);
Cholesterol 75mg; Sodium 310mg; Potassium 440mg;
Carbohydrate 6g (Dietary Fiber 1g); Protein 30g