Careme

Ingredients

• Simple Truth® Natural Boneless Skinless Fresh Chicken Breast Family Pack 2 lb $5.49/lb sale
• Kroger® Whole White Mushrooms or Baby Bella Mushrooms 16 oz $2.79 for 8 oz or $6.00 for 24 oz
• Simple Truth Organic® Baby Spinach 8 oz $5.00 for 16 oz
• Yukon Gold Potatoes 2 lb $1.49/lb
• Jumbo Yellow Onions 1 large $1.49/lb
• Garlic 1 bulb $1.50 each
• Simple Truth Organic® Low Sodium Free Range Chicken Broth 1 carton $1.79 sale
• Parsley 1 bunch $1.69 each
• Fresh Lemon 2 lemons $1.69 each organic / bag available

Instructions

1. Heat oven to 425°F. Place 2 lb Yukon gold potatoes ($1.49/lb) in salted water and boil 15–18 minutes until fork-tender. Drain and let steam dry.
2. Season 2 lb chicken breast ($5.49/lb sale) with salt, pepper, lemon zest, and 2 minced garlic cloves. Sear in an oven-safe skillet with oil over medium-high for 2–3 minutes per side until lightly golden. Transfer skillet to oven and roast 10–15 minutes, until chicken reaches 165°F. Rest on a plate.
3. Meanwhile, smash the cooked potatoes on a sheet pan. Drizzle with olive oil or butter, season with salt and pepper, and roast 20–25 minutes until crisp on the edges.
4. In the same skillet used for chicken, cook 1 sliced yellow onion ($1.49/lb) in a little oil for 4–5 minutes. Add 16 oz sliced mushrooms ($5.58 if using two 8 oz packs at $2.79) and cook until well browned, 8–10 minutes. Add 2 more minced garlic cloves and cook 30 seconds.
5. Pour in 1 cup chicken broth ($1.79/carton) and the juice of 1 lemon. Simmer 2–3 minutes. Stir in 8 oz baby spinach (half the 16 oz bag, $5.00) until wilted. Finish with chopped parsley ($1.69) and, if available, a knob of butter or spoonful of cream from home.
6. Slice chicken and return any juices to the pan sauce. Serve over the mushroom-spinach mixture with crispy smashed potatoes on the side. Garnish with more parsley and lemon wedges.