• 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 heat.
• 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 1/2 tbsp (1 tbsp) oil, then chicken. Pan-fry until golden, 2-3 min per side, then transfer chicken to an unlined baking sheet. 
• Roast in the middle of the oven for 12-14 min, until cooked through.**

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

• Add 1 tbsp (2 tbsp) butter to the pan over medium heat, then swirl 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, to taste.
• 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 mashed. Season with salt and pepper, to taste.

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

If you've opted to get chicken breasts, sear in the same way the recipe instructs you to sear pork chops, then increase the roast time to 12-14 min.**