Serves 6

Prep time 10 minutes

Cook time 35 minutes


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 


Stove Top

  1. 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.
  2. 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.
  3. 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.

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