Honey Mustard Chicken & Smashed Potatoes
The smooth and savory gravy is made right along as the chicken and potatoes cook. Wilting fresh baby spinach into the honey mustard smashed potatoes adds nutrients, flavor and color.
Serves 6
Prep time 10 minutes
Cook time 35 minutes
Ingredients
1 carton (24oz.) College Inn® Savory Chicken Simple Starter® Sauce
1/4 cup honey
1/4 cup Dijon Mustard
1 1/2 lb. gold potatoes, peeled and quartered (about 6 medium)
1.5 lb. boneless, skinless chicken breast halves, cut in half crosswise
8 oz. baby spinach (about 8 cups loosely packed), coarsely chopped
Directions
Stove Top
- Combine sauce, honey and mustard in a large, deep skillet or Dutch oven. Stir in potatoes and chicken. Bring to a boil over high heat. Reduce heat to medium and cook 30 minutes, uncovered, stirring occasionally, until potatoes are fork-tender.
- Transfer chicken to a clean cutting board and cover with foil to keep warm. With a ladle, remove 1 cup of sauce; set aside. Mash potatoes, adding back reserved sauce by the tablespoonful, as needed.
- Stir in spinach; cover and let stand 5 to 7 minutes to wilt slightly. Meanwhile, slice chicken. To serve, arrange chicken slices over a bed of spinach smashed potatoes and drizzle with reserved sauce.
