Spinach and Chicken Skillet

10 min - Cook:

15 min

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

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.

Makes 6 servings

Nutritional Info Per 1 Serving:

165 (Calories from Fat 35); Fat

4g (Saturated 1g); Cholesterol

75mg; Sodium

310mg; Potassium

440mg; Carbohydrate

6g (Dietary Fiber 1g); Protein

4 Very Lean Meat;

1 Vegetable

This recipe displayed with permission from General Mills, Inc.