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CHICKEN - PAN FRY - Chicken Thighs with Shallots & Spinach
Nb persons: 6
Yield:
Preparation time:
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| Chicken Thighs with Shallots & Spinach Taste of Home MAKES: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 |
Directions
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. Yield: 6 servings.
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