| 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. |
I'm going to make this tonight. I'll edit whatever I do to this recipe tomorrow!
