1 lb of spinach leaves, steamed and cooled.
¾ lb of boneless, skinless chicken breasts.
½ medium onion, chopped.
1 cup of coconut milk.
1 cup of chicken broth.
2 tablespoons of butter.
½ teaspoon of salt.
In a large skillet, heat the butter then sauté the onions over a medium heat for 5 minutes.
Cut up and add the chicken, then cook for another 3 minutes or until the chicken is no longer pink.
Add the remaining ingredients (except white rice) then stir and simmer for 20 minutes or so.
Serve as with white rice.
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