Food Friday: Lemon-Spinach Chicken with Mashed Potatoes & Tomatoes

Every once in a while I'll get a craving for chicken and mashed potatoes, and when I do, this is my go-to recipe, from all-recipes.com. 



The chicken is dredged in a simple flour, salt and pepper mixture, then cooked with chicken broth, white wine and lemon juice. The broth mixture forms a nice gravy and the lemon flavor really soaks into the spinach. The cherry tomatoes add a really yummy burst of flavor too. 

Lemon-Spinach Chicken with Mashed Potatoes & Tomatoes

Ingredients:

1- 10-ounce package of fresh spinach
1/2 flour
3/4 teaspoon salt
1/2 teaspoon pepper
4 boneless, skinless chicken breasts
2 tablespoons butter
1/2 cup chicken broth
1/4 cup dry white wine
2 tablespoons fresh lemon juice
2 garlic cloves, minced
Mashed potatoes *(My "recipe" is below)
Grape or cherry tomatoes, sliced in half

Directions:

In a large, lightly greased skillet, cook spinach until it wilts, this just takes a couple minutes. Transfer it to a bowl or plate. 
Combine the flour, salt and pepper in a shallow bowl. Dredge the chicken in this flour mixture, until chicken is coated. 
In the same skilled used to wilt the spinach, melt the butter and add the chicken. Cook the chicken about 4-5 minutes per side until chicken is cooked. (You can either remove the chicken or keep it in the skillet for this next step. I have tried both and both tasted delicious.)
Add chicken broth, wine, lemon juice and garlic to the pan and bring to a boil. Stir to loosen the leftovers at the bottom of the skillet. Cook about 2 minutes, until the liquid is reduced by half. Stir in the spinach and cook until heated, about a minute.
Serve on a plate of mashed potatoes, add spinach and chicken and top with tomatoes. 

*Mashed potatoes: I don't follow a recipe, but mix ingredients to taste. 

Ingredients: Two potatoes, washed and cut into fourths (skin-on); butter; garlic; Parmesan cheese; milk; salt and pepper

Directions: Boil potatoes until they are cooked (if a fork or knife can easily slide through them, they're done). Drain water and use a large metal spoon to smash the potatoes (you can leave them as chunky as you like). I usually then add a couple tablespoons butter, about 1/4 cup grated Parmesan, a couple cloves of minced garlic, a little less than 1/4 cup milk and continue mashing until it forms the consistency I want. Add salt and pepper to taste. 

Happy Friday!