Ingredients
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1 (1.5 lb) pkg boneless, skinless chicken breasts
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3 tbsp olive oil, divided
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1 (24 oz) bag Steam Easy Fingerling Potatoes
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2 medium shallots, thinly sliced
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3 cloves garlic, minced
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2 tbsp all-purpose flour
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2 cups low-sodium chicken broth
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1 tbsp Dijon mustard
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1 lemon
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3 sprigs fresh thyme
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1 (6 oz) pkg baby spinach
Steps
1
Pat the chicken dry and season with salt and pepper. In a 12-inch skillet, heat 2 tbsp oil on medium-high. Add chicken and cook 4–6 min. per side, until golden brown (chicken will not be fully cooked through). Transfer to a plate and set aside. Meanwhile, microwave the potatoes 8 min. in packaging, until tender.
2
Reduce heat to medium. To the same skillet, add remaining 1 tbsp oil and shallots. Cook 1–2 min., until beginning to soften, stirring frequently. Add the garlic and flour and cook 1 min., stirring frequently and adjusting heat as necessary to prevent burning. Stir in the broth, mustard, juice from the lemon, and thyme sprigs. Season with salt and pepper. Bring to a simmer and cook 2–3 min., stirring occasionally, until flavors meld together.
3
Return chicken (and any juices) to skillet. Cover with lid, reduce heat to medium-low, and cook 12–14 min., until chicken is fully cooked. Remove and discard thyme sprigs. Add the spinach, cover with lid, and cook 1–2 min., until wilted. Add potatoes, gently stirring to coat everything in sauce. If desired, slice chicken breasts and return to skillet. Serve immediately.
