Mix flour, salt, pepper, and nutmeg. Roll chicken pieces in mixture. Wash spinach and put in pot. Cover and cook in the water on the leaves until they are wilted. Drain well. (If using broccoli, cook just until tender.)

Spray a nonstick skillet. Add mushrooms and cook, stirring constantly, 5 minutes. Remove. Spray skillet again. Add chicken breasts and brown on each side. Set aside.

Pour chicken broth into saucepan. Bring to the boil. Beat flour into sour cream. Remove pan from heat and beat mixture into broth. Place over heat and cook, stirring, until thickened. Season with salt, pepper, and nutmeg.

Place spinach in bottom of casserole. Mound around edges and shallow in the middle. Arrange mushrooms over spinach. Lay chicken pieces down middle. Spoon sauce over chicken. Sprinkle with cheese, place in oven, and bake 20 minutes.

This recipe yields 6 servings. Serving size: 1/6 recipe.

Exchanges Per Serving: 4 Very Lean Meat, 3 Vegetable, 1 Fat.

Nutrition Facts: Calories 261; Calories from Fat 45; Total Fat 5g; Saturated Fat 2g; Cholesterol 75mg; Sodium 541mg; Without Added Salt 274mg; Carbohydrate 17g; Dietary Fiber 5g; Sugars 2g; Protein 38g.