Creamy Spinach& Chicken Saute
Yield
4 servingsPrep
10 minCook
30 minReady
40 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
chicken breasts
skinless, boneless |
|
| 1 | cup |
milk
low fat |
|
| ½ | cup |
chicken broth
|
|
| ½ | cup |
onions
(about 1 medium) |
|
| 7 | cups |
spinach
(about 9 ounces) |
|
| ¼ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| ¼ | teaspoon |
nutmeg
ground |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
chicken breasts
skinless, boneless |
|
| 237 | ml |
milk
low fat |
|
| 118 | ml |
chicken broth
|
|
| 118 | ml |
onions
(about 1 medium) |
|
| 1.7 | l |
spinach
(about 9 ounces) |
|
| 1.3 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 1.3 | ml |
nutmeg
ground |
|
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.
