Spinach & Chicken Skillet |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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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 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.
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