Spinach & Chicken Skillet

Submitted by mrs.trs

"Savory dish that I found in Betty Crocker Quick fixes, doesn't have a lot of calories or calories from fat....gotta love it....try it"

 

• Ready In: 1hr
• Ingredients: 9
• Serves: 6

ingredients

• 6 boneless skinless chicken breasts
• 1 cup 2% low-fat milk
• 1⁄2 cup chicken broth
• 1⁄2 cup onion (chopped)
• 10 ounces fresh spinach (washed or chopped)
• 1 teaspoon salt
• 1 teaspoon pepper
• 1⁄4 teaspoon nutmeg
• 2 cups brown rice

directions

1. Cook chicken for 2 minutes on each side in 12" nonstick skillet over medium heat; reduce heat to medium-low.
2. Stir in milk, broth & onion. Cook about 5 minutess, turning chicken occasionally, until onion is tender.
3. Stir in spinach. Cook 3-4 minutes, stirring occasionally, until spinach is completely wilted & juice of chicken is clear when center of thickest part is cut. Remove chicken from skillet and keep warm.
4. Increase heat to medium. Cook spinach mixture about 3 minutes or until liquid has almost evaporated. Stir in salt, pepper, & nutmeg. Serve chicken over spinach all on a bed of rice. Taste with additional pepper if desired.