 Prep Time:10 min
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Start to Finish:25 min
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makes:6 servings
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| 6 | free range boneless skinless chicken breasts (about 1 3/4 lb) |
| 1 | cup raw whole milk |
| 1/2 | chicken broth (preferably your homemade) |
| 1 | medium organic onion, chopped (1/2 cup) |
| 1 | 2 cups organic fresh spinach, chopped |
| 1/4 | teaspoon sea salt |
| 1/4 | teaspoon pepper |
| 1/4 | teaspoon ground nutmeg |
| 1. | grease 12″ skillet with organic coconut oil; 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 clear 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. |
You can buy organic coconut oil at: www.tropicaltraditions.com