Ingredients
- 6 boneless skinless chicken breast halves (1¾ pounds)
- 1 cup fat-free (skim) milk
- ½ cup fat-free chicken broth
- 1 medium onion, chopped (½ cup)
- 1 bag (10 ounces) washed fresh spinach, chopped
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon ground nutmeg
Make it step by step
- 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.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.