Spinach and Chicken Skillet

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> Spinach and Chicken Skillet

>

> 6 boneless skinless chicken breast halves (1-3/4 lbs)

> 1 cup skim milk

> 1/2 cup fat-free chicken broth

> 1 medium onion, chopped (1/2 cup)

> 1 bag (10 ozs) washed fresh spinach, chopped

> 1/4 tsp salt

> 1/4 tsp pepper

> 1/4 tsp 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.

>

> Serves 6

> Calories 165;Fat 4g;Chol 75mg;Sodium 310mg;Carbs 6g;Fiber 1g;Protein 30g

> Exchanges: 4 Very Lean Meat; 1 Vegetable

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