You won’t have to worry about making side dishes for supper tonight—this recipe includes a simple spinach side.
—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 170°. Remove from the pan; keep warm.
2. In the 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.
PER SERVING 1 thigh with 1/4 cup spinach mixture equals 225 cal., 10 g fat (2 g sat. fat), 77 mg chol., 338 mg sodium, 8 g carb., 1 g fiber, 24 g pro. Diabetic Exchanges: 3 lean meat, 1 1/2 fat, 1 vegetable.