Spinach and Chicken Skillet

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

Prep: 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:
Calories 165 (Calories from Fat 35); Fat 4g (Saturated 1g);
Cholesterol 75mg; Sodium 310mg; Potassium 440mg;
Carbohydrate 6g (Dietary Fiber 1g); Protein 30g

Diet Exchange: 4 Very Lean Meat; 1 Vegetable


This recipe courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page

This recipe displayed with permission from General Mills, Inc.