Ingredients

• 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
  

  Directions

  1. • Sprinkle chicken with seasoned salt and pepper. In a large nonstick skillet, heat oil over medium heat. Add chicken; cook until a thermometer reads 170°, about 6 minutes on each side. Remove from pan; keep warm.

                              In same pan sauté and cook the shallots until they become soft. Stir; add wine; heat to boiling. Reduce the wine by half thus cooking it for some time. Add spinach and salt; cook and stir for only one to two minutes until the spinach has become soft. finally add; sour cream; then serve with chicken.
  You most definitely can – although it is suggested to freeze the Chicken Thighs with Shallots & Spinach easily and safely in the specified order – Chicken Thighs first, followed by the Shallots, and finally the Spinach.
  Cool the chicken and spinach mixture before adding sour cream. Freeze in freezer containers. To use, male sure to partially thaw in refrigerator overnight. Heat through gently, covered, over a skillet turning occasionally until internal temperature in chicken reaches 170F. Stir in sour cream.

  Nutrition Facts
  1 chicken thigh with 1/4 cup spinach mixture: 223 Cal; 10g fat (3g saturated fat); 77mg Cholesterol; 360mg Sodium; 7g Carbohydrate; 2g Sugars; 1g Dietary Fiber; 23g Protein. Diabetic Exchanges: Three: lean meat; one and one half: fat; one: vegetable.