Skillet Chicken Thighs With Bacon And Spinach Recipes

Steps:

• In 12-inch skillet, cook chicken and bacon over medium-high heat 5 minutes, turning chicken once.
• Stir in carrots, onions, garlic and broth. Cook uncovered 15 to 20 minutes, turning chicken and stirring frequently, until juice of chicken is clear when thickest part is cut (at least 165°F) and vegetables are tender.
• Remove pan from heat; add spinach, salt and pepper. Stir mixture about 3 minutes or until spinach wilts. Stir in sage and lemon peel until well blended.

Steps:

• 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, 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, stirring occasionally, until a thermometer inserted in chicken reads 170°. Stir in sour cream.