Ingredients

• 3 lbs boneless chicken thighs
• 1 tsp Italian seasoning
• 2 tablespoons butter
• 3 tomatoes
• 1 yellow onion
• 3 cloves garlic
• 2/3 cup heavy cream
• 2/3 cup chicken broth
• 5 handfulls fresh spinach
• 1/3 cup parmesan cheese
• 5 russet potatoes
• 1 pinch salt
• 1 pinch pepper

Directions

Chicken

1. Melt butter in a large skillet
2. Season chicken with salt, pepper, italian seasoning
3. Brown the chicken in the pan until cooked through then set aside.
4. In a separate pan cook down sliced garlic, tomatoes, and onions with a tablespoon of butter.
5. Once the vegetables are cooked, add heavy cream, chicken broth, and spinach.
6. Cook until spinach has wilted thoroughly then add chicken and cook until heated through.

Potatoes

1. Preheat the oven to 410°F (210°C).
2. Peel and slice potatoes into half inch rings.
3. Place on a greased baking pan.
4. Season potatoes with salt, pepper, olive oil.
5. Bake for 20 minutes then flip.
6. Bake for another 20 minutes.
7. Serve with chicken.