Updated: Mar 20
A moist and tender chicken comes complete with a wine-based sauce and creamy spinach.
Serving: 6 Prep Time: 20 Minutes Total Time: 45 Minutes
6 Boneless Skinless Chicken Thighs
1 Teaspoon Seasoned Salt
1 Teaspoon pepper
1-1/2 teaspoons olive oil
4 Shallots, Thinly Sliced
½ cup Monterey County Chardonnay
1 Package (10 ounces) Fresh Baby Spinach
½ Teaspoon Salt
¼ Cup Heavy Cream
1. In a large bowl, season chicken with seasoned salt, garlic powder, and pepper.
2. 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.
3. In the same pan, cook and stir shallots until tender. Reglaze pan with wine; bring to a boil. Cook until wine is reduced by half.
4. Finally add spinach and salt; cook and stir just until spinach is wilted. Stir in heavy cream.
Place chicken back in the pan and serve.