Chicken Thighs with Shallots & Spinach

Start to Finish: 30 Minutes
Recipe Makes 6 Servings

Ingredients
6 Boneless, Skinless Chicken Thighs (about 1 1/2 LBS)
1/2 TSP. of Seasoned Salt
1/2 TSP. of Pepper
1 1/2 TSP. of Olive Oil
4 Shallots; thinly sliced
1/3 Cup of White Wine of Reduced-Sodium Chicken Broth
1/4 Cup of Fat-Free Sour Cream
1/4 TSP. of Salt
1 PKG.  (10 OZ) of Fresh Spinach

Instructions

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 for 6 minutes on each side or until a thermometer reads 170 degrees. Remove from pan; keep warm.

2. In same pan, cook and stir shallots until tender. Add wine, sour cream and salt. Bring to a boil; cook and stir 2 to 3 minutes or until sauce is slightly thickened. Add spinach; cook and stir just until spinach is wilted. Serve with chicken.

3. Enjoy!