Chicken with creamy spinach and shallots

This is a recipe that is really easy to make but looks and tastes impressive. I made this for the first time with my friend Emma and between Emma, my husband and I, there weren't any leftovers. Not even a spinach stem. Try this if you've got guests coming for dinner. And have a bottle of white wine (or beer) handy.

Makes about 4 servings.

Ingredients:

2 tbsp. olive oil

4 boneless, skinless chicken cutlets (2 breasts)

Kosher salt and pepper

4 shallots, thinly slices

1/2 cup light beer or pale colored ale (I usually use Bud Light since that's what's in our fridge)

1/2 cup fat-free sour cream

2 bunches of spinach, thick stems removed (about 8 cups)

Heat the oil in a large skillet over medium-high heat. Season the chicken with 1/2 teaspoon of salt and 1/4 teaspoon of pepper and cook until browned and cooked through, 6-10 minutes per side. Once cooked set aside. Turn the heat down to medium, add the shallots and cook, stirring, until they begin to soften, 2 to 3 minutes. Stir in the beer and sour cream. Add the spinach, 1/4 teaspoon of salt and 1/4 teaspoon of pepper. Cook, tossing gently, until the spinach begins to wilt. Serve the spinach and shallots with the chicken, spooning some of the sauce over the chicken breasts.

If you find that the liquid gets low as you're cooking the spinach add more beer and sour cream in equal parts.