• Before starting, preheat the oven to 425°F.
  
• Wash and dry all produce.
• Remove brown spots from potatoes, then peel and cut into 1-inch pieces. 
• To a large pot, add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) (use same for 4 servings). Cover and bring to a boil over high.
• Once boiling, reduce heat to medium-high. Simmer uncovered for 10-12 min, until fork-tender.

• Meanwhile, pat chicken dry with paper towels. Sprinkle with 1 tsp (2 tsp) Cream Sauce Spice Blend, then season with salt and pepper.
• Heat a large non-stick pan over medium-high.
• When hot, add 1 tbsp (2 tbsp) oil, then chicken. (NOTE: Don't crowd the pan; cook chicken in 2 batches if needed.) Cook for 1-2 min per side, until golden. 
• Transfer chicken to an unlined baking sheet. Roast in the middle of the oven for 10-12 min, until cooked through.**

• Meanwhile, peel, then cut half the onion into 1/4-inch pieces (whole onion for 4 servings).
• Cut mushrooms into 1/4-inch slices.
• Roughly chop spinach.

• Return the pan (from step 2 ) over medium. Add 1 tbsp (2 tbsp) butter, then swirl the pan to melt.
• Add onions and mushrooms. Cook for 3-4 min, stirring occasionally, until softened. Season with salt and pepper.
• Sprinkle with remaining Cream Sauce Spice Blend and add garlic puree. Cook for 30 sec, stirring often, until veggies are coated.
• Add cream cheese, chicken broth concentrate and 1/2 cup (1 cup) water. Cook for 2-3 min, stirring often, until sauce thickens.
• Season with salt and pepper.
• Remove the pan from heat.

• Drain and return potatoes to the same pot, off heat. 
• Add spinach. Stir constantly for 1 min, until spinach is wilted. 
• Mash 2 tbsp (4 tbsp) butter and 1/4 cup (1/2 cup) milk into potatoes until creamy. Season with salt and pepper, if you like.

• Thinly slice chicken.
• Divide spinach mash between plates.
• Top with chicken, then spoon mushroom sauce over top.

If you've opted to get chicken thighs, cook in the same way the recipe instructs you to cook chicken breasts.