Spinach & Chicken Skillet

• 6 boneless skinless chicken breasts
• 1 cup 2% low-fat milk
• 12 cup chicken broth
• 12 cup onion (chopped)
• 10 ounces fresh spinach (washed or chopped)
• 1 teaspoon salt
• 1 teaspoon pepper
• 14 teaspoon nutmeg
• 2 cups brown rice

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.
3. Cook about 5 minutess, turning chicken occasionally, until onion is tender.
4. Stir in spinach.
5. Cook 3-4 minutes, stirring occasionally, until spinach is completely wilted & juice of chicken is clear when center of thickest part is cut.
6. Remove chicken from skillet and keep warm.
7. Increase heat to medium.
8. Cook spinach mixture about 3 minutes or until liquid has almost evaporated.
9. Stir in salt, pepper, & nutmeg.
10. Serve chicken over spinach all on a bed of rice.
11. Taste with additional pepper if desired.

chicken breasts, milk, chicken broth, onion, fresh spinach, salt, pepper, nutmeg, brown rice

Taken from www.food.com/recipe/spinach-chicken-skillet-302084 (may not work)