"Lite" Caraway Swiss Chicken(Serves 4) - cooking recipe

Ingredients

1 (10 oz.) pkg. frozen spinach (I use 2)
nonstick spray coating
4 boned skinless chicken breasts
3/4 c. skim milk (or 1% or 2%)
2 tsp. cornstarch
1 1/2 tsp. instant chicken bouillon
1/4 tsp. caraway seed
1/8 tsp. pepper
2 oz. process Swiss cheese, torn into pieces

Preparation

In frying pan, use spray or a little oil to brown chicken. Turn down heat and simmer in its own juice until done (45 minutes to 1 hour).
Add a little water to pan if chicken gets dry cooking.
As chicken simmers, cook spinach; drain well.
Also make sauce.
(You can double sauce recipe if you want to have sauce to pour over rice or noodles as part of menu.)
Combine and whisk milk, cornstarch, bouillon, caraway seed and pepper until smooth. Cook and stir on medium heat until thickened and bubbly.
Add cheese and blend until melted.
Carefully watch because sauce may burn, so adjust heat lower if needed.
Use serving platter and arrange spinach on platter.
Place chicken on top and spoon sauce over chicken.
Slices of lemon added on each side makes a colorful presentation.
Good for when company comes.