Good morning! Gonna pop this out real quick cause I've got to shower (just came back from the gym, I'm smelly), get dressed, then run to Panera to meet some friends for lunch.
I looooved this recipe. It's simple, it's healthy (if you want to make it even healthier you can nix the sour cream, or use less), and it's good. Jesse loved the chicken...the spinach? Not so much (is there a kid anywhere on the planet who likes spinach? I've never met one). Heath really liked it too. He seems to really enjoy these simple, healthier recipes, which is good.
Ok guys, I'm off! Have a great rest of your day!
'Chicken Thighs with Shallots and Spinach'
Source: Adapted from Taste of Home
6 boneless skinless chicken thighs
1/2 teaspoon seasoned salt
1/2 teaspoon pepper
1-1/2 teaspoons olive oil
4 shallots, thinly sliced
1/3 cup chicken broth
1 package fresh spinach (10 oz)
1/4 teaspoon salt
1/4 cup sour cream
1. Sprinkle chicken with seasoned salt and pepper.
2. Heat oil in a large skillet over medium heat. Add chicken; cook 6 minutes on each side or until cooked through. Remove chicken to a plate and cover with foil to keep warm.
3. In same pan, cook and stir shallots until tender. Add chicken broth; bring to a boil. Cook until broth is reduced by half (3-5 minutes).
4. Add spinach and salt; cook and stir just until spinach is wilted. Stir in sour cream; serve with chicken.
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