Step 1

In a large sauté pan, melt butter in oil over medium high heat then add onion, scallion whites, red bell pepper and garlic and sauté for three minutes or until onions are translucent.

Step 2

Add chicken and nestle down so the tenders sit on the bottom to brown. Cook 1-2 minutes until lightly seared. Turn each tender and lightly brown the other side.

Step 3

Add spinach, scallion tops (green part), salt and pepper and stir to combine. Cover and cook for and additional 1 to 2 minutes until the spinach is wilted and the chicken is cooked through.

Step 4

Remove from heat and stir in the sour cream. Add more salt and pepper to taste.