Chicken Thighs With Shallots & Spinach

• 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, trimmed
• 1/4 teaspoon salt
• 1/4 cup reduced-fat sour cream

1. Sprinkle chicken with seasoned salt and pepper. In a
2. , heat oil over medium heat. Add chicken; cook until a thermometer reads 170u0b0, about 6 minutes on each side. Remove from pan; keep warm.
3. 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.
4. 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, stirring occasionally, until a thermometer inserted in chicken reads 170u0b0. Stir in sour cream.

chicken, salt, pepper, olive oil, shallots, white wine, fresh spinach, salt, sour cream

Taken from www.tasteofhome.com/recipes/chicken-thighs-with-shallots-spinach/ (may not work)