Spinach and Chicken Skillet

 

6

boneless skinless chicken breasts (1 3/4 lb)

1

cup fat-free (skim) milk

1/2

cup Progresso® chicken broth (from 32-oz carton)

1

medium onion, chopped (1/2 cup)

1

bag (10 oz) washed fresh spinach, chopped

1/4

teaspoon salt

1/4

teaspoon pepper

1/4

teaspoon ground nutmeg

• 1 Spray 12-inch 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 center of thickest part is cut (170°F). 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.