Creamy Spinach& Chicken Saute
Submitted by Nancylee114
One-skillet chicken and spinach saute with milk, broth, and a whisper of nutmeg. High-protein, low-fat, and on the table in 40 minutes. Clean eating that actually satisfies.
YIELD
4 servingsPREP
10 minCOOK
30 minREADY
40 minThis is weeknight cooking at its leanest and most satisfying.
Boneless chicken breasts get a quick sear, then braise in a mix of low-fat milk and chicken broth with onions until cooked through. Seven cups of fresh spinach go in at the end and wilt down into a concentrated, silky bed.
The nutmeg is the secret weapon here. Just a quarter teaspoon transforms plain spinach into something that tastes almost indulgent.
Serve the chicken right on top of the spinach and let the pan juices do the rest.
Kitchen Tips
- Pound the chicken breasts to even thickness so they cook at the same rate. Nobody wants one piece done and another still pink.
- Fresh spinach wilts down dramatically. Seven cups looks like a mountain but cooks down to a few spoonfuls.
- Let the liquid reduce after removing the chicken so the spinach sauce is concentrated, not watery.
- Pair with rice, crusty bread, or roasted potatoes to round out the meal.
Ingredients
Directions
Spray 12-inch skillet with nonstick cooking spray.
Heat skillet over medium heat.
Cook chicken in skillet 2 minutes on each side. Reduce heat to medium- low. Add milk, broth and onion. Cook 5 minutes, turning chicken occasionally, until onion is tender. Add spinach. Cook 3 to 4 minutes, stirring constantly, until spinach is completely wilted and juices of chicken run clear. 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 top of spinach.
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