Chicken Thighs with Shallots & Spinach
Chicken Thighs with Shallots & Spinach is a gluten free recipe with 6 servings. For $1.23 per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. This main course has 138 calories, 17g of protein, and 6g of fat per serving. This recipe from Taste of Home requires shallots, olive oil, skinless boneless chicken thighs, and salt. Plenty of people made this recipe, and 551 would say it hit the spot. From preparation to the plate, this recipe takes around 30 minutes. With a spoonacular score of 88%, this dish is amazing. Similar recipes are Chicken Thighs with Shallots & Spinach, Grilled Chicken Thighs with Peas and Shallots, and Broiled Chicken Thighs With Chicory And Shallots.
Servings: 6
Preparation duration: 10 minutes
Cooking duration: 20 minutes
Ingredients:
1/3 cup white wine or reduced-sodium chicken broth
1-1/2 teaspoons olive oil
1/2 teaspoon pepper
1/4 teaspoon salt
1/2 teaspoon seasoned salt
4 shallots, thinly sliced
6 boneless skinless chicken thighs (about 1-1/2 pounds)
1/4 cup fat-free sour cream
1 package (10 ounces) fresh spinach, trimmed
Equipment:
frying pan
kitchen thermometer
Cooking instruction summary:
Directions Sprinkle chicken with seasoned salt and pepper. In a large nonstick skillet coated with cooking spray, heat oil over medium heat. Add chicken; cook 6 minutes on each side or until a thermometer reads 170. Remove from pan; keep warm. 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. Freeze option: 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 until a thermometer inserted in chicken reads 165, stirring occasionally. Stir in sour cream. Yield: 6 servings. Originally published as Chicken Thighs with Shallots & Spinach in Healthy Cooking December/January 2010, p55 window._taboola = window._taboola || []; _taboola.push({ mode: 'thumbnails-i', container: 'taboola-native-stream-thumbnails', placement: 'Native Stream Thumbnails Redesign', target_type: 'mix' });
Step by step:
1. Sprinkle chicken with seasoned salt and pepper. In a large nonstick skillet coated with cooking spray, heat oil over medium heat.
2. Add chicken; cook 6 minutes on each side or until a thermometer reads 17
3. Remove from pan; keep warm.
4. In same pan, cook and stir shallots until tender.
5. Add wine; bring to a boil. Cook until wine is reduced by half.
6. Add spinach and salt; cook and stir just until spinach is wilted. Stir in sour cream; serve with chicken. Freeze option: Before adding sour cream, cool chicken and spinach mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight.
7. Heat through slowly in a covered skillet until a thermometer inserted in chicken reads 165, stirring occasionally. Stir in sour cream.
Nutrition Information:
covered percent of daily need
