Chicken Thighs with Shallots & Spinach

INGREDIENTS
6 boneless skinless chicken thighs
1/2 teaspoon seasoned salt
1/2 teaspoon pepper
1.5 teaspoons olive oil
4 shallots, thinly sliced
1/3 cup white wine or chicken broth
1/4 cup fat free sour cream
1/4 teaspoon salt
1 10oz package fresh spinach

DIRECTIONS
1 - Sprinkle chicken with seasoned salt and pepper. In a large non-stick skillet coating with cooking spray, heat olive oil over medium heat. Add chicken and cook 6 minutes on each side or until a thermometer reads 170 degrees. Remove chicken from pan and keep warm.
2 - In the same pane, cook and stir shallots until tender. Add wine, sour cream, and salt. Bring to a boil; cook and stir 2-3 minutes or until sauce is slightly thickened.
3 - Add spinach; cook and stir until spinach is wilted. Serve with chicken.

SOURCE
Taste of Home Magazine, October 2013 Issue