Creamy Lemon Chicken with Mashed Potatoes

Ingredients

Instructions

1. 1

   Wash and clean the baby potatoes. Add them to a pot, cover with water, and boil until soft.

2. 2

   Drain and mash. Stir in 2 tbsp butter and 1/4 cup heavy cream or milk. Set aside.

3. 3

   While the potatoes are cooking, slice the chicken breast into thinner pieces, about 2 to 3 per breast. Season with salt and pepper.

4. 4

   In a pan over medium heat, add a little olive oil and 1 tbsp butter and let it melt. Add the chicken and season with the Aglio Olio blend.

5. 5

   Cook a couple of minutes per side until fully cooked through, then remove from the pan.

6. 6

   Add the spinach to the same pan and let it wilt for a couple of minutes.

7. 7

   Add 1 cup heavy cream and the chicken broth. Stir to combine.

8. 8

   Zest one lemon over the mixture and stir. Add back the chicken.

9. 9

   Slice one or two lemons depending on your preference and add the slices into the sauce. Cook on low for a minute or two.

10. 10

    Spoon the sauce over the chicken and serve over the mashed potatoes.​​​​​​​​​​​​​​​​