SPINACH AND CHICKEN SKILLET

Prep Time: 10 min Cook Time: 15 min Ready In: 25 min Makes 6 servings Fresh spinach paired with tender chicken is the perfect quick-fix meal for a busy weeknight supper.   6 boneless skinless chicken breast halves (1 3/4 pounds)   1 cup fat-free (skim) milk   1/2 cup fat-free chicken broth   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.

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