Spinach and Chicken Skillet Recipe

Spinach and Chicken Skillet Recipe

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