Chicken Thighs with Shallots and Spinach

By á-167595

6 servings

Ingredients

• 6 boneless skinless chicken thighs (about 1-1/2 pounds)
• 1/2 teaspoon seasoned salt
• 1/2 teaspoon pepper
• 1-1/2 teaspoons olive oil
• 4 shallots, thinly sliced
• 1/3 cup white wine or reduced-sodium chicken broth
• 1 package (10 ounces) fresh spinach
• 1/4 teaspoon salt
• 1/4 cup fat-free sour cream

Details

Adapted from tasteofhome.com

Preparation

Step 1

Sprinkle chicken with seasoned salt and pepper. In a large nonstick skillet coated with cooking spray, heat oil over medium heat. Add chicken; cook 6 minutes on each side or until a thermometer reads 170°. Remove from pan; keep warm.

In same pan, cook and stir shallots until tender. Add wine; bring to a boil. Cook until wine is reduced by half. Add spinach and salt; cook and stir just until spinach is wilted. Stir in sour cream; serve with chicken.


Freeze option: Before adding sour cream, cool chicken and spinach mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet until a thermometer inserted in chicken reads 165°, stirring occasionally. Stir in sour cream.