This one is on tap for our menu next week - so I'll try to get some pictures and replace the stylized one.
Fresh spinach paired with tender chicken is the perfect quick-fix meal for a busy weeknight supper.
Spinach & Chicken Skillet
Courtesy of: Betty Crocker
Prep Time: 10 min
Total Time: 25 min
Makes: 6 servings
6 boneless skinless chicken breast halves (1 3/4 pounds)
1 cup fat-free (skim) milk
1/2 cup Progresso® chicken broth (from 32-ounce carton)
1 medium onion, chopped (1/2 cup)
1 bag (10 ounces) washed fresh spinach, chopped
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground nutmeg
1. 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.
2. 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.
3. 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.
** I think I might add some feta with my spinach... but that would just be for me as John isn't a big fan of hot feta.
Did You Know...
Not only do we have Columbus to thank for exploring the New World, but we can thank him for nutmeg as well! He was searching for this fragrant spice as he set out from Spain to find the East Indies.
Dress up this tasty entrée with a side of pasta, rice or boiled new potatoes. Steamed matchstick-cut carrots also look--and taste--great with this nutritious chicken dish.
Nutrition Information: 1 Serving:
Calories 165 (Calories from Fat 35 )
Total Fat 4 g (Saturated Fat 1 g)
Cholesterol 75 mg
Sodium 310 mg
Total Carbohydrate 6 g
Dietary Fiber 1 g
Protein 30 g