SPINACH AND CHICKEN SKILLET

Spinach and Chicken Skillet image

Provided by Betty Crocker Kitchens

Categories Entree

Time 25m

Yield 6

Number Of Ingredients 8

6 boneless skinless chicken breasts (1 3/4 lb)
1 cup fat-free (skim) milk
1/2 cup Progresso™ chicken broth (from 32-oz carton)
1 medium onion, chopped (1/2 cup)
1 bag (10 oz) washed fresh spinach, chopped
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground nutmeg

Steps:

Spray 12-inch 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 center of thickest part is cut (170°F). 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.

Nutrition Facts : Calories 165, Carbohydrate 6 g, Cholesterol 75 mg, Fiber 1 g, Protein 30 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 310 mg