This moist and tender chicken comes complete with its own creamy and flavorful vegetable side. It makes a pretty presentation and comes together quickly for a nutritious weeknight meal.
—GENNA JOHANNES WRIGHTSTOWN, WI
START TO FINISH: 30 MIN. • MAKES: 6 SERVINGS
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
1. Sprinkle chicken with seasoned salt and pepper. In a large nonstick skillet coated with cooking spray, heat oil over medium heat. Add the chicken; cook 6 minutes on each side or until a thermometer reads 165°. Remove from the pan and keep warm.
2. In same pan, cook and stir shallots until tender. Add wine; bring to a boil. Cook until wine is reduced by half. Add the spinach and salt; cook and stir just until the spinach is wilted. Stir in the sour cream; serve with chicken.