- Calories 548
- Fat 29g
- Sat fat 8g
- Cholesterol 122mg
- Sodium 809mg
- Protein 40g
- Carbohydrate 30g
- Fiber 5g
- Sugar 3g
Chicken With Creamy Spinach and Shallots
Dana Gallagher
How to Make It
Step 1
Heat the oil in a large skillet over medium-high heat. Season the chicken with ½ teaspoon salt and ¼ teaspoon pepper.
Step 2
Cook chicken until browned and cooked through, 8 to 10 minutes per side. Transfer to individual plates.
Step 3
Spoon off and discard all but 1 tablespoon of the fat and return the skillet to medium heat. Add the shallots and cook, stirring, until they begin to soften, 2 to 3 minutes.
Step 4
Stir in the wine and sour cream. Add the spinach and ¼ teaspoon each salt and pepper.
Step 5
Cook, tossing gently, until the spinach begins to wilt, 1 to 2 minutes. Serve with the chicken.
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cathy234
2010-11-21T11:53:39-05:00
One of our favorites! It is very yummy, and always gets compliments.
pattirealsimple
2010-09-07T10:36:41-04:00
This is by far one of my favorite recipes from Real Simple - tastes super elegant (because of the wine) and is so easy to prepare. I use low-fat sour cream and it's perfect.
Jeska13
2010-01-31T15:49:55-05:00
I have made this recipe a few times... it is super simple and really tasty. I have made it with both thighs (as directed) and boneless/skinless breasts. I use light sour cream and I generally put the chicken back in the pan to let the pieces get coated in the sauce. Mmmmmmm!
